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Cracker Stuffing
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
504Calories
10 gProtein
57 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein9.8 g
Carbohydrates57 g
Fiber1.8 g
Sugars4.8 g
Total Fat26 g
Saturated Fat16 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol75 mg
Sodium678 mg
Potassium226 mg
Calcium145 mg
Iron3.1 mg
Magnesium28 mg
Phosphorus172 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A221 mcg
Vitamin E1 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate92 mcg
Choline43 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 4 servings.
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.
Cracker Stuffing Scald ll^ cupfuls of milk and pour over 2 cupfuls of cracker crumbs. Add % cupful of melted butter, 1 egg well beaten, 1 teaspoonful of salt and 14 teaspoonful of pepper.
Cook this with the app: pantry check, scaling, and the assistant.