dairy-freenut-freeegg-freesoy-free
Roast Goose
From The hearthstone; or, Life at home, 1883
Serves 1
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
153Calories
6 gProtein
14 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories153 kcal
Protein5.6 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat8.6 g
Saturated Fat2.5 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1 g
Cholesterol20 mg
Sodium24 mg
Potassium296 mg
Calcium38 mg
Iron0.9 mg
Magnesium20 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A4.3 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate30 mcg
Choline9.2 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 284. The excerpt below is the record exactly as published.
Roast Goose. — If the goose be an old one, put it in a pot with cold water, and let it remain until the water becomes boiling hot; then take it out, put an onion inside of it, but no other dressing. Roast it then, watching it that it does not get too much browned. If the gravy be too fat, as is generally the case, take off the top, sprinkle in a little flour, and, if you like, add a few oysters
Cook this with the app: pantry check, scaling, and the assistant.