Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Roast Goose with Apple Dressing
Ingredients
Directions
Prepare
Place 1 goose and 14 dozen apples.
Mix 1 tablespoon browned flour, 1 cup sugar, and 1 tablespoon butter.
Rub goose with salt, pepper, butter, and flour.
Make the dressing and roast
Cook apples, mash them, add sugar, and stuff goose.
Roast, allowing 20 minutes per pound.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Goose | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Goose
- Provides the main meat, and its fat renders out during roasting to crisp the skin.
- Apples (in the method)
- Supply moisture and tartness, and they soften into a mashed dressing that flavors the bird.
- Sugar (in the method)
- Adds sweetness and helps the apples and goose surface brown in the oven.
- Butter
- Adds richness and fat, which carries flavor and promotes golden browning on the goose.
The step that matters
Roast, allowing 20 minutes per pound.. Roasting time depends on the goose's weight, so cooking by the stated rate matters. Too little time leaves the thick meat undercooked, a food-safety concern, while too much dries it out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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