Roast Goose
From Chambers's cookery for young housewives, 1894
A goose does not require as much basting as a fowl or turkey.
Presented as published in 1894. 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
1475Calories
47 gProtein
285 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories1475 kcal
Protein47 g
Carbohydrates285 g
Fiber22 g
Sugars78 g
Total Fat19 g
Saturated Fat5.5 g
Monounsaturated Fat5 g
Polyunsaturated Fat5 g
Cholesterol7.1 mg
Sodium1729 mg
Potassium1969 mg
Calcium617 mg
Iron15 mg
Magnesium187 mg
Phosphorus658 mg
Zinc6.8 mg
Copper1.2 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C221 mg
Vitamin A6.2 mcg
Vitamin E0.6 mg
Vitamin K53 mcg
Vitamin B61.1 mg
Vitamin B121 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate421 mcg
Choline85 mg
Caffeine0 mg
Water1106 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 11. The excerpt below is the record exactly as published.
1 goose. i pint apple sauce. h pint gravy. Pepper and salt. i. GOOSE. J lb. bread crumbs or boiled potatoes. 1 table-spoonful chopped sage. 4 onions chopped
Cook this with the app: pantry check, scaling, and the assistant.