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Poultry, Fish or Mock Duck Stuffing

Name: Poultry, Fish or Mock Duck Stuffing
Yield: 1 servings
Ingredients: 2 Cupfuls Cooked Oats (cold); 2 Cupfuls Dry Crumbs (Cornmeal, Crumbs especially good); 1 Tablespoonful Minced Onion; 1 Teaspoon Salt; Vz Teaspoon Pepper; 1 Tablespoon Sage; •/2 Tablespoon Savory; •/2 Cupful Fat

From The bride's 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

1059Calories

39 gProtein

189 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1059 kcal

Protein39 g

Carbohydrates189 g

Fiber17 g

Sugars15 g

Total Fat16 g

Saturated Fat4.1 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat6.5 g

Omega-30 g

Cholesterol2.4 mg

Sodium7381 mg

Potassium748 mg

Calcium542 mg

Iron15 mg

Magnesium177 mg

Phosphorus565 mg

Zinc5.4 mg

Copper0.8 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C8.9 mg

Vitamin A36 mcg

Vitamin E0.9 mg

Vitamin K149 mcg

Vitamin B60.5 mg

Vitamin B120.8 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1 mg

Niacin (B3)15 mg

Folate303 mcg

Choline49 mg

Caffeine0 mg

Water166 g

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 51. The excerpt below is the record exactly as published.

POULTRY, FISH OR MOCK DUCK STUFFING Contributed by Albers Bros. Milling Company. 2 Cupfuls Cooked Oats (cold) 2 Cupfuls Dry Crumbs (Cornmeal, Crumbs especially good) 1 Tablespoonful Minced Onion 1 Teaspoon Salt Vz Teaspoon Pepper 1 Tablespoon Sage •/2 Tablespoon Savory '/2 Cupful Fat

Cook this with the app: pantry check, scaling, and the assistant.