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Stuffing for Goose or Tame Duck
From The national course in home economics, 1917
Serves 1
Apples can be substituted for the potatoes.
Presented as published in 1917. 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
186Calories
6 gProtein
44 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein5.9 g
Carbohydrates44 g
Fiber10 g
Sugars2 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium9715 mg
Potassium1001 mg
Calcium150 mg
Iron4 mg
Magnesium82 mg
Phosphorus130 mg
Zinc0.8 mg
Copper0.5 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A8.8 mcg
Vitamin E0.3 mg
Vitamin K56 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate32 mcg
Choline22 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 75. The excerpt below is the record exactly as published.
STUFFING FOR GOOSE OR TAME DUCK. Mash potatoes finely, season highly with minced onion, sage, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.