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Dressing or Stuffing for Fowls
From The New century cook book, 1899
Serves 8
Presented as published in 1899. 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
116Calories
1 gProtein
3 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories116 kcal
Protein0.8 g
Carbohydrates3.4 g
Fiber0.3 g
Sugars0.1 g
Total Fat11 g
Saturated Fat6.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol32 mg
Sodium317 mg
Potassium17 mg
Calcium16 mg
Iron0.3 mg
Magnesium3 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A97 mcg
Vitamin E0.3 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.3 mcg
Choline7.9 mg
Caffeine0 mg
Water4.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The New century cook book (1899), page 36. The excerpt below is the record exactly as published.
Dressing or Stuffing for Fowls. For an eight or ten-pound turkey use one loaf of stale bread. Cut in small pieces and place in a suitable dish. Pour tepid water not warm, for that makes it heavy) over it, let it stand one minute, for it soaks very quickly. Now take up a handful at a time and squeeze it hard and dry with both hands, as you go along place it in another dish. This process makes it very light. When all is pressed dry, toss it all up lightly through your fingers. Now add about a teaspoonful of pepper and salt, also a teaspoonful of powdered summer savor}7 and the same amount of sage or the green herb minced fine. Add half a cup of melted butter and a beaten egg
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