English Stuffing
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
This stuffing can be used for turkey or other poultry.
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 27. The excerpt below is the record exactly as published.
ENGLISH STUFFING— First, take some stale bread (use your own judgment as to the quantity), and brown it in your oven. Also one onion (red ones preferred), a quarter of a pound of fresh pork, or sausages, and run it through your meat grinder with a few stalks of celery; place it in a saucepan, in which a small lump of butter has been dissolved. Beat one or two POULTRY, POULTRY DRESSING, ETC. 45 eggs in a pint of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.