{"id":3762,"slug":"for-roast-goose-or-duck","title":"For Roast Goose or Duck","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["4 cups hot mashed potatoes.","2-1/2 tablespoons finely chopped onion or chives.","1 cup English Walnut meats chopped moderately.","1/2 teaspoon paprika.","1-1/4 teaspoon salt.","1/2 cup cream.","2 tablespoons butter.","Yolks of 2 eggs.","1 teaspoon sweet herbs if the flavor is desired."],"ingredients_norm":["hot mashed potato","onion or chive","english walnut meats chopped moderately","paprika","salt","cream","butter","egg yolk","sweet herbs if the flavor is"],"steps":["Mix the ingredients in the order given and fill the body of the goose."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d16d8f4e9ee997f5cc60518dbcbb4af59d6305ebc69631bd316fab8e7abd75a0","created_at":"2026-08-02T15:43:10Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/for-roast-goose-or-duck"}