Roast Goose
From Cookery for busy lives and small incomes, 1890
Presented as published in 1890. 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
672Calories
17 gProtein
136 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories672 kcal
Protein17 g
Carbohydrates136 g
Fiber4.8 g
Sugars30 g
Total Fat5.4 g
Saturated Fat1.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.1 g
Cholesterol1.5 mg
Sodium2101 mg
Potassium563 mg
Calcium152 mg
Iron5.8 mg
Magnesium67 mg
Phosphorus228 mg
Zinc1.4 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.7 mg
Folate252 mcg
Choline22 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 1. The excerpt below is the record exactly as published.
Roast Goose Draw the goose, and stuff with sage and onion stuffing. Truss it into shape and roast it, from POULTRY, RABBITS, ETC. 15 one and a half to two hours. Make some nice gravy for it (see gravies). Serve apple sauce with it
Cook this with the app: pantry check, scaling, and the assistant.