RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.8068
Energy (kCal)	795.075
Carbohydrates (g)	210.9103
Total fats (g)	1.7878
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0477
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.7396
Tocopherol, beta (mg)	0.0660
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0278
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0405
Proline (g)	0.0437
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	21.4507
Adjusted Protein (g)	0.0000
Cystine (g)	0.0070
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0318
Copper, Cu (mg)	0.7452
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1978
Total lipid (fat) (g)	1.7878
Vitamin K (phylloquinone) (g)	4.4306
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0004
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.2645
Folate, total (g)	0.5347
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3868.4798
Energy (kcal)	795.0750
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0093
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0069
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	66.7722
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	41.4414
Lutein + zeaxanthin (g)	120.5910
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0808
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	95.2838
Fatty acids, total saturated 16:0 (g)	0.1742
Carbohydrate, by difference (g)	210.9103
Vitamin D (IU)	0.0000
Fructose (g)	39.7987
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.4925
Tyrosine (g)	0.0080
Potassium, K (mg)	1629.0359
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	194.7590
Serine (g)	0.0738
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0475
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0001
Histidine (g)	0.0335
Isoleucine (g)	0.0407
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.5364
Water (g)	896.5418
Fatty acids, total saturated 8:0 (g)	0.0003
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	113.2237
Sodium, Na (mg)	13.7536
Iron, Fe (mg)	2.3761
Energy (kJ)	3319.6359
Ash (g)	3.2346
Caffeine (mg)	0.0000
Glycine (g)	0.0607
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.4044
Fatty acids, total polyunsaturated (g)	0.4460
Vitamin E (alpha-tocopherol) (mg)	0.3396
Sucrose (g)	5.4121
Vitamin B-6 (mg)	1.1693
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0865
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.9346
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2817
Folate, food (g)	0.5347
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.6253
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	22.6977
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2169
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	112.5327
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0810
Glutamic acid (g)	0.1757
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0787
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0953
Folate, DFE (g)	0.5347
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	26.0129
Tryptophan (g)	0.0068
Threonine (g)	0.0403
Fatty acids, total polyunsaturated 18:1 c (g)	0.0019
Manganese, Mn (mg)	0.7333
Protein (g)	5.8068
Cryptoxanthin, beta (g)	86.7552
Fatty acids, total saturated 18:1 undifferentiated (g)	0.6159
Betaine (mg)	0.0256
Phosphorus, P (mg)	191.6951
Tocopherol, gamma (mg)	0.0189

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. The goose should be drawn and ready for the pan. | 2. Remove the oil sac from the tail and any disfiguring pin feathers. | 3. Combine prines, apples, lemon, sherry, salt and pepper and use to stuff the goose. | 4. Close vent. | 5. Place the goose on a rack in a deep roasting pan. | 6. Roast in a slow oven, at 325 degrees, basting frequently with the pan juices/drippings OR with wine, if desired. Roast for about 3 to 3-1/2 hours, or until the goose is crisply browned and tender. | 7. Periodically scoop out accumulating fat from the roasting pan with a large spoon, reserving some. | 8. Let rest at least 20 minutes before carving and serving. | 9. Remove excess fat and bring to a boil. Make gravy with a roux of cornstarch and cold water, being sure to scrape off any brown bits, stirring constantly. | 10. Wonderful served with a fine chestnut puree. | 11. Note: I like to baste the goose with a mixture of dry white wine and goose fat drippings, preferably Fish Eye pinot grigio. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
goose	1			-	-	-	-
prune	1	lb	pitted	476.2726	126.0988	3.9463	0.9072
apple	6		peeled cored sliced	316.8	84.21600000000001	1.7819999999999998	0.858
lemon	1		quartered	1.2808	0.4116	0.0486	0.0132
sherry wine	1/2	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Roast Goose from the Plaza Hotel