Dressing
From Canadian cook book, 1924
If fowl is not very young, roast with boiling water covered tightly.
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 19. The excerpt below is the record exactly as published.
Dressing. 23^ c. bread crumbs. 23^ tb. melted butter. 1 T. summer savory or thyme. 1 T. salt. }/s T. pepper. 1 tb. chopped parsley. 1. Add crumbs to melted butter; mix with a fork. 2. Add seasonings. If a moist dressing is preferred, add 34 c. hot milk
Cook this with the app: pantry check, scaling, and the assistant.