dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Hash Goose
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
24Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein0.7 g
Carbohydrates4.8 g
Fiber0.2 g
Sugars0.5 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0.1 mg
Sodium88 mg
Potassium15 mg
Calcium6.1 mg
Iron0.2 mg
Magnesium2.5 mg
Phosphorus8.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline0.9 mg
Caffeine0 mg
Water0.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 47. The excerpt below is the record exactly as published.
a little salt. Mix a dessert-spoon of browned flour to a thick smooth paste with a little cold water and add to it, and stew the gravy gently for an hour or more ; it should be as thick as cream. Strain and serve in a tureen. To Hash Goose. — Cut into neat slices the remains of a roast goose and dredge a little flour over them. Put into a stew-pan any gravy that may be left, *and a small quantity of the stuffing, and add a little pepper
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