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Roast Goose
From The white ribbon cook book, 1894
Serves 6
Goslings may be cooked in the same manner, allowing 15 minutes to each pound.
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
15Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol3.3 mg
Sodium782 mg
Potassium13 mg
Calcium2.2 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus9.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.2 mcg
Choline0 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 24. The excerpt below is the record exactly as published.
e goose the same as a chicken. Fill with potato or onion stuffing, being careful not to fill it too full, as this dress- ing will always swell in cooking. Place it in a baking-pan with 1 cupful of water and 2 tea- spoonfuls of sal
Cook this with the app: pantry check, scaling, and the assistant.