Potato Stuffing (For Roast Goose)
From Blue Ribbon and Pure Gold cook book, 1905
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.
Potato Stuffing (For Roast Goose)—2 cups hot mashed potatoes, 1 egg, 1 finely chopped onion, $ cup butter, 3 teaspoon - salt, ¢ cup soft stale bread crumbs, } cup finely chopped fat salt pork or bacon, 1 teaspoon Pure Gold sage
Cook this with the app: pantry check, scaling, and the assistant.