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Potato and Onion Stuffing
From The Toronto Cook Book, 1915
Serves 4
Great with bread and butter for a simple supper.
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
565Calories
12 gProtein
71 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories565 kcal
Protein12 g
Carbohydrates71 g
Fiber10 g
Sugars15 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.2 g
Cholesterol37 mg
Sodium296 mg
Potassium1507 mg
Calcium115 mg
Iron3 mg
Magnesium90 mg
Phosphorus295 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K15 mcg
Vitamin B61.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate99 mcg
Choline47 mg
Caffeine0 mg
Water476 g
Estimated from matched ingredients across 4 servings.
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.
Potato and Onion Stuffing Here is an English dish you ought to love. I do; and I don't care for turkey or chicken without it, either. It is potato and onion stuffing. Boil nearly two quarts of onions and when nearly done add about six or seven potatoes and boil together. When done mash. Chop onions very fine, chop very fine a large piece of all fat pork, mix with hot onions and potatoes until melted, season with sage or poultry dressing, salt, roll fine three crackers
Cook this with the app: pantry check, scaling, and the assistant.