Dressing for Pork or Poultry

Name: Dressing for Pork or Poultry
Ingredients: 3 cups old bread crumbs; 1 t. sage; 1 t. celery seed; % t. dry mustard; 1 cup old corn bread; 1-8 t. pepper; 2 T. chopped onion; 2 T. butter; Hot broth to soften breads

From Wilkes County Home Demonstration Club cook book, 1947

This makes enough dressing for an 8 or 4 pound roast or fowl. Mrs. Harry Green, Clingman Club

Presented as published in 1947. 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

1468Calories

50 gProtein

266 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1468 kcal

Protein50 g

Carbohydrates266 g

Fiber17 g

Sugars23 g

Total Fat43 g

Saturated Fat4.5 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat8.1 g

Omega-30.1 g

Cholesterol63 mg

Sodium2667 mg

Potassium791 mg

Calcium789 mg

Iron19 mg

Magnesium178 mg

Phosphorus639 mg

Zinc5.6 mg

Copper1 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C1.4 mg

Vitamin A2.6 mcg

Vitamin E0.4 mg

Vitamin K34 mcg

Vitamin B60.5 mg

Vitamin B121.1 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)25 mg

Folate354 mcg

Choline50 mg

Caffeine0 mg

Water64 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 37. The excerpt below is the record exactly as published.

DRESSING FOR PORK OR POULTRY 3 cups old bread crumbs CREE MG 1 t. sage 1 t. celery seed % t. dry mustard 1 cup old corn bread 1-8 t. pepper 2 T. chopped onion 2 T. butter Hot broth to soften breads

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