nut-freeegg-freesoy-freefish-freeshellfish-free
Roast Goose with Apples
From The Swedish, French, American cook book, 1918
Serves 3
Serve as a joint for dinner.
Presented as published in 1918. 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
20 gProtein
132 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein20 g
Carbohydrates132 g
Fiber7.7 g
Sugars34 g
Total Fat19 g
Saturated Fat1.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat4 g
Omega-30.4 g
Cholesterol31 mg
Sodium998 mg
Potassium449 mg
Calcium454 mg
Iron7.2 mg
Magnesium65 mg
Phosphorus263 mg
Zinc2 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A4.5 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 322. The excerpt below is the record exactly as published.
Roast Goose with Apples (Ore rotieaux Pommes ,) a la Gimo Singe the goose; pick all the feathers out; open a small space in the back; remove the insides (take care not to break the gall), wash thoroughly inside, and stuff. Stuffing. Take five cups of cut-up dices of bread, add three cups of dices of apples that have been cooked with some sugar, water, lemon juice, and a little sherry; add three tablespoons melted butter, little speck of salt
Cook this with the app: pantry check, scaling, and the assistant.