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German Poultry Dressing
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
667Calories
17 gProtein
140 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein17 g
Carbohydrates140 g
Fiber8.2 g
Sugars60 g
Total Fat6.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol1.5 mg
Sodium808 mg
Potassium664 mg
Calcium247 mg
Iron6.1 mg
Magnesium69 mg
Phosphorus247 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.1 mcg
Vitamin C4.7 mg
Vitamin A5.8 mcg
Vitamin E0.2 mg
Vitamin K9.3 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate118 mcg
Choline26 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 178. The excerpt below is the record exactly as published.
GERMAN POULTRY DRESSING.— 2 cups bread crumbs, ^ cup raisins, 1 large sour apple, sugar to sweeten and milk to moist- en
Cook this with the app: pantry check, scaling, and the assistant.