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Lamb and Veal Stuffing
From The bride's cook book, 1915
Serves 6
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
436Calories
9 gProtein
50 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein9.2 g
Carbohydrates50 g
Fiber4 g
Sugars6.9 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.9 g
Cholesterol13 mg
Sodium832 mg
Potassium230 mg
Calcium128 mg
Iron3.1 mg
Magnesium34 mg
Phosphorus124 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate79 mcg
Choline14 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 50. The excerpt below is the record exactly as published.
LAMB AND VEAL STUFFING Three cups stale bread crumbs, three onions chopped fine, one teaspoon salt, one-half teaspoon white pepper, two tablespoons chopped parsley, one-half cup melted suet
Cook this with the app: pantry check, scaling, and the assistant.