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Apple Stuffing
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
237Calories
6 gProtein
49 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories237 kcal
Protein6.5 g
Carbohydrates49 g
Fiber7.6 g
Sugars18 g
Total Fat3.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium214 mg
Potassium522 mg
Calcium99 mg
Iron2.7 mg
Magnesium45 mg
Phosphorus118 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A263 mcg
Vitamin E3.8 mg
Vitamin K19 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate59 mcg
Choline19 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 14. The excerpt below is the record exactly as published.
APPLE STUFFING. Take half a pound of the pulp of tart apples which have been baked or scalded; add two ounces of bread crumbs, some powdered sage, and a finely shred onion ; season with cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.