Roast Goose with Apple Sauce
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
132Calories
2 gProtein
31 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories132 kcal
Protein1.6 g
Carbohydrates31 g
Fiber2.6 g
Sugars22 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium373 mg
Potassium356 mg
Calcium31 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus45 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline6.6 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 34. The excerpt below is the record exactly as published.
Brown sauce (page 78). A little wine and red currant jelly. A\rell grease 8 small dariole moulds, and sprinkle 4 with 1 egg. the chopped tongue, and 4 with the truffles or mushroom. Mix the other ingredients well together, season it, and fill the lined moulds. Cover with greased paper and steam for 15 to 20 minutes. Serve with brown sauce, flavoured with red currant jelly and a little wine. GIBLET PIE. Prepare the giblets in the same way as for r/iblct stew, place them in a pie-dish, let them get cold, cover with puff pastry, and proceed as for pigeon pie. ROAST GOOSE. APPLE SAUCE. Ole Rdtie. 1 goose. Clarified fat. Sage and onions
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