Roast Goose Stuffed with Chestnuts

Name: Roast Goose Stuffed with Chestnuts
Ingredients: Prepare a goose; minced bacon; the liver; grated nutmeg; chestnuts, which have been previously cooked and peeled

From Dressed game and poultry à la mode, 1888

Presented as published in 1888. 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

2130Calories

93 gProtein

195 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories2130 kcal

Protein93 g

Carbohydrates195 g

Fiber0.5 g

Sugars0.9 g

Total Fat107 g

Saturated Fat35 g

Monounsaturated Fat42 g

Polyunsaturated Fat19 g

Omega-30.6 g

Cholesterol757 mg

Sodium1990 mg

Potassium3602 mg

Calcium179 mg

Iron27 mg

Magnesium255 mg

Phosphorus1578 mg

Zinc11 mg

Copper14 mg

Manganese3.6 mg

Vitamin D0.9 mcg

Vitamin C36 mg

Vitamin A66981 mcg

Vitamin E5.4 mg

Vitamin K0 mcg

Vitamin B63.2 mg

Vitamin B12201 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)5.9 mg

Niacin (B3)48 mg

Folate262 mcg

Choline113 mg

Caffeine0 mg

Water298 g

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Roast Goose Stuffed with Chestnuts. Prepare a goose and stuff it with a mixture of minced bacon, the liver, salt, pepper, grated nut- meg, and chestnuts, which have been previously cooked and peeled

Cook this with the app: pantry check, scaling, and the assistant.