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Stuffing for Goose
From Good Things to Eat as Suggested by Rufus, 1911
Serves 10
Presented as published in 1911. 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
596Calories
13 gProtein
99 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein13 g
Carbohydrates99 g
Fiber0.2 g
Sugars0.7 g
Total Fat21 g
Saturated Fat4.4 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol45 mg
Sodium382 mg
Potassium1397 mg
Calcium88 mg
Iron3.5 mg
Magnesium101 mg
Phosphorus236 mg
Zinc1.4 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D0.6 mcg
Vitamin C21 mg
Vitamin A18 mcg
Vitamin E0.5 mg
Vitamin K5.5 mcg
Vitamin B60.9 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate142 mcg
Choline24 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 26. The excerpt below is the record exactly as published.
STUFFING FOR GOOSE— Roast fifty chestnuts, using care not to let them burn, remove the inner and outer peels and chop them fine. Chop the goose's liver, put it in a saucepan with one- half tablespoonful of chopped parsley, shallots, chives, and a lit- tle garlic and about two ounces of butter, fry them for a few minutes, then put in the chopped chestnuts with one pound of sausage meat
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