Roast Goose with Sage and Onion

Name: Roast Goose with Sage and Onion
Ingredients: Draw a fine fat goose; Take four onions, peel them; a large spoonf ul of sage leaves dried and powdered; a cupful of stale white bread crunibs; a teaspoon of black pepper; a little cayenne; a teaspoon of sait; a cup of milk or beef water

From La cuisine creole, 1885

Presented as published in 1885. 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

648Calories

21 gProtein

128 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories648 kcal

Protein21 g

Carbohydrates128 g

Fiber17 g

Sugars28 g

Total Fat7.2 g

Saturated Fat1.6 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat3.3 g

Omega-30.3 g

Cholesterol0 mg

Sodium4692 mg

Potassium971 mg

Calcium401 mg

Iron9.2 mg

Magnesium93 mg

Phosphorus300 mg

Zinc1.9 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A54 mcg

Vitamin E1.3 mg

Vitamin K44 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)9.7 mg

Folate284 mcg

Choline55 mg

Caffeine0 mg

Water618 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 33. The excerpt below is the record exactly as published.

OAST GOOSE^ WITH SAGE AND ONION. Draw a fine fat goose, stuff it with a seasoning of the folio wing mixture : Take four onions, peel them and boîl them ten minutes in plenty of water to take from them 78 LA CUISINE CREOLE. the strong taste. When the onions hâve boiled take them from the flre, chop fine, and add to them a large spoonf ul of sage leaves dried and powdered, then add a cupful of stale white bread crunibs, a teaspoon of black pepper, a little cayenne, and a teaspoon of sait. Mix ail together with a cup of milk or beef water

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