Bread Dressing

Name: Bread Dressing
Ingredients: half a loaf milk bread; four soda crackers; a large spoon of fat or butter; a little onion; salt; pepper; the liver, chopped fine; two eggs

From Council cook book, 1908

Presented as published in 1908. 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

263Calories

15 gProtein

22 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories263 kcal

Protein15 g

Carbohydrates22 g

Fiber2.7 g

Sugars6.9 g

Total Fat13 g

Saturated Fat3.6 g

Monounsaturated Fat5 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol372 mg

Sodium174 mg

Potassium400 mg

Calcium105 mg

Iron2.5 mg

Magnesium30 mg

Phosphorus269 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C11 mg

Vitamin A160 mcg

Vitamin E1.3 mg

Vitamin K1.7 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.7 mg

Folate86 mcg

Choline305 mg

Caffeine0 mg

Water210 g

As published

This recipe was extracted from Council cook book (1908), page 23. The excerpt below is the record exactly as published.

Bread Dressing. Soak <half a loaf milk bread and four soda crackers. /Let them drain a couple of hours and then press^ out any water remaining. Heat a large spoon of fat or butter in a frying pan, grate in a little onion, and then add the soaked bread and cracker and let it dry, but stir often, that it does not burn. Then put it in a bowl, season with salt, pepper, chopped parsley, the liver, chopped fine, and two eggs

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