Mayonnaise Stuffing for Rolls

Name: Mayonnaise Stuffing for Rolls
Ingredients: the breast of a chicken; a little tongue or ham; some cress or lettuce; two tablespoonsful of mayonnaise sauce; three or four tablespoonsful of thick whipped cream

From The Dudley book of cookery and household recipes, 1909

Rolls can also be stuffed with potted meat or foie gras.

Presented as published in 1909. 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

423Calories

39 gProtein

6 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories423 kcal

Protein39 g

Carbohydrates6 g

Fiber0.2 g

Sugars1.4 g

Total Fat26 g

Saturated Fat11 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol172 mg

Sodium303 mg

Potassium632 mg

Calcium44 mg

Iron0.7 mg

Magnesium52 mg

Phosphorus393 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A19 mcg

Vitamin E1.5 mg

Vitamin K17 mcg

Vitamin B61.4 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)16 mg

Folate17 mcg

Choline142 mg

Caffeine0 mg

Water173 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 28. The excerpt below is the record exactly as published.

MAYONNAISE STUFFING FOR ROLLS Mince the breast of a chicken and a little tongue or ham into fine dice, also some cress or lettuce finely shredded. Take two tablespoonsful of mayon- naise sauce and three or four tablespoonsful of thick whipped cream

Cook this with the app: pantry check, scaling, and the assistant.