Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
828
Calories
43g
Protein
27g
Fat
101g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ tablespoon finely chopped shallot
- 3 tablespoons butter
- ¼ lb. sausage meat
- 12 canned mushrooms, finely chopped
- 1 cup chestnut purée
- ⅓ cup stale bread crumbs
- ½ tablespoon finely chopped parsley
- 24 French chestnuts cooked and left whole
- Salt and pepper
Directions
1
Cook shallot with butter five minutes, add sausage meat, and cook two minutes, then add mushrooms, chestnut purée, parsley, and salt and pepper. Heat to boiling-point, add bread crumbs and whole chestnuts. Cool mixture before stuffing goose.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg