Vegetable Marrow Goose
From Berridge House recipe book, 1910
To egg before crumbing is an improvement, but not necessary.
Presented as published in 1910. 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
176Calories
5 gProtein
38 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories176 kcal
Protein5.2 g
Carbohydrates38 g
Fiber6.8 g
Sugars14 g
Total Fat1.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium99 mg
Potassium491 mg
Calcium137 mg
Iron2 mg
Magnesium47 mg
Phosphorus109 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A8.3 mcg
Vitamin E0.3 mg
Vitamin K50 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate77 mcg
Choline21 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 43. The excerpt below is the record exactly as published.
Vegetable Marrow Goose Peel the marrow. Cut off end and scoop out inside. Parboil two onions (with a little carbonate of soda to take off strong flavour). Four sage leaves. Two or three tablespoonsful of bread- crumbs. Pinch of ground ginger to make it more digestible.
Cook this with the app: pantry check, scaling, and the assistant.