Savory Sauce for a Roast Goose

Name: Savory Sauce for a Roast Goose
Ingredients: a tablespoonful of mode mustard; half a teaspoonful of cayenne pepper; three spoonfuls of port wine

From La cuisine creole, 1885

It wonderfully improves the sage and onions.

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

86Calories

1 gProtein

7 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories86 kcal

Protein0.9 g

Carbohydrates7.1 g

Fiber1 g

Sugars0.9 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium184 mg

Potassium91 mg

Calcium16 mg

Iron0.5 mg

Magnesium14 mg

Phosphorus25 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A24 mcg

Vitamin E0.4 mg

Vitamin K1.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate2.3 mcg

Choline0.6 mg

Caffeine0 mg

Water48 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 21. The excerpt below is the record exactly as published.

SAVORT SAUCE FOB A BOAST GOOSB. A tablespoonful of mode mustard^ half a teaspoonful of cayenne pepper, and three spoonfuls of port wînc

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