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Filling for Roast Capon
From The Toronto Cook Book, 1915
Serves 8
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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 159. The excerpt below is the record exactly as published.
Filling for Roast Capon Three cups of dried stale bread crumbs, three and a half tablespoons of butter; cut into bits; two teaspoons of salt, half a teaspoon thyme, one teaspoon of parsley and three- quarters cup of mushrooms chopped fin
Cook this with the app: pantry check, scaling, and the assistant.