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Roast Goose with Potato Stuffing
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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 (27 nutrients)
Calories15 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol3.3 mg
Sodium3 mg
Potassium13 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus9.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0.2 mg
Vitamin A0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.2 mcg
Water2.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 197. The excerpt below is the record exactly as published.
ROAST GOOSE WITH POTATO STUFFING.— Singe the goose, wash it carefully in hot water and wipe it dry before draw- ing. Then fill it with potato stuffing and stitch up the openings and truss or tie the goose into shape. If it is not fat, lay thin slices of pork upon the breast and bake in a hot oven for 45 min- utes; but if the goose has considerable fat, omit the pork. Remove the goose from the oven, pour out all the fat, sprinkle the bird all over with salt and pepper, dredge it with flour
Cook this with the app: pantry check, scaling, and the assistant.