Apple Stuffing

Ingredients

• Tart apples, 3
• Butter, 1 heaping tablespoon
• Onion, 1
• Sugar, 1 teaspoon
• Celery, 1 stalk
• Pepper and salt
• Parsley, 1 teaspoon
• Sage, 1 teaspoon
• Bread crumbs, 1 1/2 cups
• Cream, 1 gill

Method

1. 1

   Pare and core apples and put through meat grinder with onion, celery and parsley.

2. 2

   Mix all together with bread crumbs, add butter and seasoning.

3. 3

   Moisten all with cream.

4. 4

   Use for stuffing for goose and turkey.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 101. The excerpt below is the record exactly as published.

APPLE STUFFING. Tart apples, 3. Butter, 1 heaping tablespoon. Onion, 1. Sugar, 1 teaspoon. Celery, 1 stalk. Pepper and salt. Parsley, 1 teaspoon. Sage, 1 teaspoon. Bread crumbs, 1% cups. Cream, 1 gill. Pare and core apples and put through meat grinder with onion, celery and parsley. Mix all together with bread crumbs, add butter and seasoning. Moisten all with cream. Use for stuffing for goose and turkey. ONION STUFFING. Bread crumbs, 1 cup. Spanish onions, 2. Melted butter, 1 tablespoon. Egg yolk, 1. Sage, a pinch. Pepper and salt. Paprika. Parboil onions for 10 minutes in boiling salted water, drain and chop. Add to crumbs wdth butter, sage and seasoning. Bind to- gether with beaten yolk. Use for roast pork stuffing. MEAT, POULTRY AND ENTREES. 221 OYSTER STUFFING. Bread crumbs, ll/2 cups

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