Bread Stuffing

Ingredients

• 4 cupfuls bread
• 1 tablespoonful parsley
• 1½ teaspoonfuls salt
• 4 tablespoonfuls butter
• ½ teaspoonful pepper
• hot milk or water to moisten

Method

1. 1

   Mix the salt and pepper and sprinkle over the finely broken bread crumbs.

2. 2

   Add the chopped parsley and the melted butter.

3. 3

   Pour on the hot liquid gradually and mix thoroughly, stirring lightly.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 70. The excerpt below is the record exactly as published.

Bread Stuffing 4 cupfuls bread 1 tablespoonful parsley iy2 teaspoonfuls salt 4 tablespoonfuls butter % teaspoonful pepper hot milk or water to moisten Mix the salt and pepper and sprinkle over the finely broken bread crumbs. Add the chopped parsley and the melted butter. Pour on the hot liquid gradually and mix thoroughly, stirring lightly. One-half teaspoonful of sage may be used in place of the parsley. Onion Stuffing Make as Bread Stuffing, adding 2 tablespoonfuls of chopped onion. Oyster Stuffing Make as Bread Stuffing, adding 25 washed and well drained oysters. Celery Stuffing Make as Bread Stuffing, adding 1 cupful of chopped celery. If celery is not available, 1 teaspoonful of celery salt may be added to the dressing and only ^ teaspoonful of salt used. Potato Stuffing 2 cupfuls mashed potatoes 1% teaspoonfuls salt 1^> cupfuls bread crumbs 4 tablespoonfuls butter 2 tablespoonfuls grated onion 2 tablespoonfuls cream % teaspoonful pepper

Cook this with the app: pantry check, scaling, and the assistant.