Stuffing for Goose

Ingredients

• Half-a-dozen potatoes
• butter
• sliced onion
• pepper
• salt

Method

1. 1

   Boil and mash potatoes.

2. 2

   Mix with butter, sliced onion, pepper, and salt.

Nutrition per serving

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 69. The excerpt below is the record exactly as published.

peppercorns i68 COFFEE ICING. BREAD-PUDDING July same of allspice, one tablespoonful of flour, and same, of burnt sugar were added to the mixed stocks. Lastly it was poured into a tureen into which a good tumbler of wine had been put, and served up with sippets of toast. People by the seaside may like to try this nourishing soup. Jtily 24. — Coffee Icing. — I have to-day been given this good recipe. Work together 5 ozs. of icing sugar with 2 ozs. of fresh butter; to this add i-| tablespoonfuls of essence of coffee, or coffee made very strong ; let it cool before adding to the butter and sugar. Spread this mixture evenly on the cake ; do not cut till wanted. I believe a plain flat sponge-cake is best, and I shall try it for tea to-morrow. The coffee essence we use for picnics {Hildas Where is it, p. 36) would do. Baked Bread-pudding. — H also sends me a very old German recipe for a baked bread-pudding, which she describes as follows. Soak some slices of bread in a pint of milk and three eggs, beaten together. When well moistened fry in a pan with butter. Meanwhile boil in a saucepan a tumbler of light wine, half a cup of stoned raisins, twenty-five blanched almonds, cut in strips, a small cup of sugar, and some pounded cassia (outer bark of cinnamon). Boil all this well. Lay the fried bread when ready in a dish and pour this sauce over it, and serve hot or cold. Jtdy 28. — Stuffing for Duck, Turkey, and Goose. — Memo, the following are good stuffings for — Duck. — Boil the gizzards and liver till tender, and chop them up very finely, mixing with them bread-crumbs, sage, onion, pepper, salt, and a little butter. 169 . July STUFFING FOR TURKEY AND GOOSE Turkey.— Bread-crumbs, butter, nutmeg, pepper, salt and thyme. Chestnut stuffing is also very good,’ or a stuffing of sausage-meat. Goose.— Half-a-dozen potatoes boiled and mashed ; add butter, sliced onion

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