Cream Stuffing (for chicken)
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 171. The excerpt below is the record exactly as published.
Cream Stuffing (for chicken). — Pour a little cream over a cupful of finely grated bread-crumbs. Let them soak for half an hour. Shred finely 4 ozs. of suet, a teaspoonful of scalded pars- ley, and four or five button - mush- rooms cut small and fried. Mix these well together with a little pepper and salt, and add the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.