Dressing No. 2

Name: Dressing No. 2
Ingredients: bread crumbs; 1 well-beaten egg; 4 tablespoons melted butter; 1 teaspoon Blue Ribbon parsley; 2 tablespoons minced onion; a little pepper; a little salt; 1 teaspoon chopped pickles

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

954Calories

24 gProtein

96 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories954 kcal

Protein24 g

Carbohydrates96 g

Fiber12 g

Sugars7.9 g

Total Fat55 g

Saturated Fat30 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.1 g

Omega-30.2 g

Cholesterol302 mg

Sodium907 mg

Potassium657 mg

Calcium356 mg

Iron8.6 mg

Magnesium98 mg

Phosphorus335 mg

Zinc2.6 mg

Copper0.7 mg

Manganese4.2 mg

Vitamin D1 mcg

Vitamin C1.4 mg

Vitamin A455 mcg

Vitamin E2.1 mg

Vitamin K53 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.5 mg

Folate149 mcg

Choline177 mg

Caffeine0 mg

Water77 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 12. The excerpt below is the record exactly as published.

Dressing No. 2—Take bread crumbs, 1 well-beaten egg, 4 tablespoons melted butter, 1 teaspoon Blue Ribbon parsley, 2 tablespoons minced onion, a little pepper and salt. Stuff the fish, sew or tie up, and bake. 1 teaspoon chopped pickles

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