Plain Stuffing
From Blue Ribbon and Pure Gold cook book, 1905
Excellent for fish, poultry, game, etc. For ducks, use sage instead of summer savory, parsley, and marjoram. If served cold, add 1 beaten egg.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 24. The excerpt below is the record exactly as published.
Plain Stuffing—Take 2 cups fine bread crumbs, season with salt and pepper, and add 1 teaspoon each of Pure Gold parsley and summer savory, and 4 teaspoon Pure Gold marjoram; moisten with } cup melted butter
Cook this with the app: pantry check, scaling, and the assistant.