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To Roast a Goose
From The "A1" cookery book, 1901
Serves 6
Serve apple sauce when the goose is stuffed with sage and onions.
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
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0.4 g
Carbohydrates3.7 g
Fiber0.7 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium58 mg
Calcium13 mg
Iron0.1 mg
Magnesium4.8 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.9 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.8 mcg
Choline2.4 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 6 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.
To Roast a Goose. — Roast or bake in the usual way. The stuffing is made with % lb. of onions parboiled, 2 teaspoons powdered sage, 4 tablespoons bread-crumbs, pepper and salt
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