Dressing for Poultry or Meats

Ingredients

• One quart of bread crumbs
• four soda crackers
• four eggs
• one-half teacupful of nice fresh lard
• one teaspoonful of pepper
• two tablespoonfuls of chopped parsley
• moisten this with one teacupful of milk

Method

1. 1

   Roll the crackers very fine, add them to the bread crumbs, and moisten this with one teacupful of milk; beat the eggs very light and add them; put in the rest of the ingredients.

2. 2

   You can use butter instead of lard, but lard makes the dressing much lighter.

3. 3

   The dressing must be so soft that you will have to dip it with a spoon when you fill your fowls or meats.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 29. The excerpt below is the record exactly as published.

DRESSING FOR POULTRY OR MEATS. One quart of bread crumbs, four soda crackers, four eggs, one- half teacupful of nice fresh lard, one teaspoonful of pepper, two tablespoonfuls of chopped parsley. Roll the crackers very fine, add them to the bread crumbs, and moisten this with one teacup- ful of mi

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