egg-freesoy-freefish-freeshellfish-free
Duck Stuffing
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 64. The excerpt below is the record exactly as published.
DUCK STUFFING. % C. cracker crumbs y2 C. chopped peanuts y2 C. milk or water 14 t. onion juice 14 t. salt % t. pepper 2 T. butter
Cook this with the app: pantry check, scaling, and the assistant.