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To Roast a Goose
From Twentieth century home cook book, 1905
Serves 6
Presented as published in 1905. 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
15Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories15 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol3.3 mg
Sodium3 mg
Potassium13 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus9.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0.2 mg
Vitamin A0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.2 mcg
Water2.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 73. The excerpt below is the record exactly as published.
TO ROAST A GOOSE. Singe, remove the pin feathers, and before it is cut or drawn, wash and scrub thoroughly in soap suds, to open and cleanse the pores and render the oil more easy to be extracted. Then draw, wash and rinse the inside in clear water, and wipe dry. Stuff with mashed potatoes, highly seasoned with onions, sage, salt and pepper, or with equal parts of bread crumbs, chopped apples and boiled onions ; season with salt
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