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Salami of Goose
From The Cook County cook book, 1912
Serves 4
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
66Calories
2 gProtein
13 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein2.4 g
Carbohydrates13 g
Fiber1.9 g
Sugars8.5 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol1.8 mg
Sodium110 mg
Potassium327 mg
Calcium26 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A139 mcg
Vitamin E0.3 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate28 mcg
Choline10 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 198. The excerpt below is the record exactly as published.
SALAMI OF GOOSE. — Cut the remains of a roast goose into small pieces, about an' inch long and half as wide. Have ready a gravy made by boiling down the bones and toughest scraps until you have a cup of strong stock. Add to this a carrot, a young- turnip, a tomato, an apple and a stalk of celery
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