Dressing or Stuffing for Fowls

Ingredients

• the inside of a pound loaf
• half a cup of melted butter
• about a teaspoonful of pepper
• about a teaspoonful of salt
• a teaspoonful of powdered summer savory
• the same amount of sage
• a beaten egg

Method

1. 1

   Soak the bread in tepid water for one minute, then squeeze dry.

2. 2

   Toss lightly, add seasonings, melted butter, and egg.

3. 3

   Mix thoroughly and it's ready for stuffing.

Nutrition per serving

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 47. The excerpt below is the record exactly as published.

DRESSING OR STUFFING FOR FOWLS. Foe an eight or ten pound turkey, cut the brown crust from slices or pieces of stale bread until you have as much as the inside of a pound loaf ; put it into a suitable dish and pour tepid water (not warm, for that makes it heavy) over it ; let it stand one minute, as it soaks very quickly. Now take up a handful at a time and squeeze it hard and dry with both hands, placing it, as you go along, in another dish ; this process makes it very light. When all is pressed dry, toss it all up lightly through your fingers ; now add pepper, salt, — about a teaspoonful, — also a teaspoonful of pow- dered summer savory, the same amount of sage, or the green herb minced fine ; add half a cup of melted butter, and a beaten egg

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