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Duck Stuffing (Peanut)
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
324Calories
7 gProtein
14 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories324 kcal
Protein7.4 g
Carbohydrates14 g
Fiber2.3 g
Sugars1.9 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.3 g
Cholesterol30 mg
Sodium109 mg
Potassium196 mg
Calcium61 mg
Iron1.6 mg
Magnesium40 mg
Phosphorus112 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate61 mcg
Choline12 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 59. The excerpt below is the record exactly as published.
Duck Stuffing (Peanut) % Cup Bread Crumbs - Yz Cup Shelled Peanuts, Finely Chopped Yz Cup Heavy Cream 2 Tablespoons Butter Substiute Few Drops Onion Juice Salt and Pepper Cayenne
Cook this with the app: pantry check, scaling, and the assistant.