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Roast Green Goose
From Cooking for profit, 1886
Serves 1
Bake small apples in a pan covered with greased paper to serve with the goose.
Presented as published in 1886. 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
467Calories
16 gProtein
45 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein16 g
Carbohydrates45 g
Fiber6.9 g
Sugars11 g
Total Fat25 g
Saturated Fat10 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat3.5 g
Omega-30.2 g
Cholesterol236 mg
Sodium778 mg
Potassium992 mg
Calcium143 mg
Iron2.4 mg
Magnesium58 mg
Phosphorus341 mg
Zinc2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C12 mg
Vitamin A206 mcg
Vitamin E1.2 mg
Vitamin K6.2 mcg
Vitamin B60.6 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.4 mg
Folate67 mcg
Choline192 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 54. The excerpt below is the record exactly as published.
Roast Creen Goose. Singe and pick the young goose free from pin-feathers and draw it. If to send the table whole, the pinions should be cut off before cooking and the main wing joints skewered to tbe back, and the legs held compactly to the side either with skewers or twine. Fry a minced onion in butter, light yellow, and not at all dark and strong, and mix it with some dry mashed potatoes; add an Q^^ and the butter that the onion was fried in and a seasoning of white pepper. Stuff the goose with the sea- soned potato, sew up, bake it in a pan for about one hour, (n* more, if large. Dredge the goose over with flour
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Cook this with the app: pantry check, scaling, and the assistant.