gluten-freenut-freesoy-freefish-freeshellfish-free
Potato Stuffing
From Cookery for every household, 1914
Serves 1
Sometimes a little powdered sage or other herb is added.
Presented as published in 1914. 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
1042Calories
14 gProtein
81 gCarbs
75 gFat
Full nutrition (33 nutrients)
Calories1042 kcal
Protein14 g
Carbohydrates81 g
Fiber15 g
Sugars0.6 g
Total Fat75 g
Saturated Fat27 g
Monounsaturated Fat28 g
Polyunsaturated Fat13 g
Cholesterol109 mg
Sodium1145 mg
Potassium1916 mg
Calcium238 mg
Iron28 mg
Magnesium141 mg
Phosphorus278 mg
Zinc2.1 mg
Copper4 mg
Manganese6.1 mg
Vitamin D2.7 mcg
Vitamin C25 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K1.3 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.6 mg
Folate48 mcg
Choline70 mg
Caffeine0 mg
Water395 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 496. The excerpt below is the record exactly as published.
Potato Stuffing Pepper. Salt. 1 egg or 2 table- Bps. cream. 1 lb. cooked potatoes. 2 oz. butter or dripping. 1 Spanish onion
Cook this with the app: pantry check, scaling, and the assistant.