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Roast Goose
From Harper's cook book encyclopædia, 1902
Serves 1
Ensure the goose is thoroughly cooked.
Presented as published in 1902. 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
Sodium25 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
Water171 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 317. The excerpt below is the record exactly as published.
A roast goose is generally filled with sage-and-onion stuffing. If a strong flavor of onion is liked, the onions should be chopped raw. If not, they should be boiled in one, two, or three waters, and mixed 282 LSee p. 183 PIGEONS WITH YOUNG GREEN PEASE [See p. 283 BONELESS TURKEY STUFFED WITH TRUFFLES STUFFED SHOULDER OF LAMB [See p. 232 Pigeons POULTRY Turkey, Broiled with a smaller or larger proportion of bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.