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Plain Filling for Fowls
From The Toronto Cook Book, 1915
Serves 1
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
589Calories
22 gProtein
96 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein22 g
Carbohydrates96 g
Fiber5.7 g
Sugars17 g
Total Fat29 g
Saturated Fat4.9 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol69 mg
Sodium3283 mg
Potassium534 mg
Calcium453 mg
Iron5.9 mg
Magnesium76 mg
Phosphorus390 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1.8 mcg
Vitamin C0.7 mg
Vitamin A59 mcg
Vitamin E0.2 mg
Vitamin K8.9 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate130 mcg
Choline51 mg
Caffeine0 mg
Water180 g
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.
Plain Filling for Fowls One cup dried bread crumbs, three-quarters cup of milk, one teaspoon salt, one-quarter teaspoon pepper, one tablespoon onion, one and a half tablespoons of butter
Cook this with the app: pantry check, scaling, and the assistant.