Dressing for Roast Pork

Name: Dressing for Roast Pork
Ingredients: 1 c. fine bread crumbs; }4 sour apple; 1 T. grated onion; }4 T. salt; 3/8 T. pepper; 1 T. sage; 2 tb. butter, melted

From Canadian cook book, 1924

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

Nutrition per serving

494Calories

17 gProtein

91 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories494 kcal

Protein17 g

Carbohydrates91 g

Fiber7.7 g

Sugars12 g

Total Fat6.9 g

Saturated Fat1.8 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol1.2 mg

Sodium3104 mg

Potassium365 mg

Calcium262 mg

Iron6.6 mg

Magnesium68 mg

Phosphorus223 mg

Zinc1.9 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C6.4 mg

Vitamin A19 mcg

Vitamin E0.5 mg

Vitamin K93 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.6 mg

Folate150 mcg

Choline21 mg

Caffeine0 mg

Water55 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 17. The excerpt below is the record exactly as published.

Dressing for Roast Pork. 1 c. fine bread crumbs. }4 sour apple. 1 T. grated onion. }4 T. salt. 3/8 T. pepper. 1 T. sage. 2 tb. butter, melted

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