Poultry Stuffing
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
No method was recorded for this recipe.
Nutrition per serving
2102Calories
59 gProtein
313 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories2102 kcal
Protein59 g
Carbohydrates313 g
Fiber21 g
Sugars27 g
Total Fat67 g
Saturated Fat32 g
Monounsaturated Fat17 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol116 mg
Sodium5503 mg
Potassium902 mg
Calcium841 mg
Iron23 mg
Magnesium194 mg
Phosphorus732 mg
Zinc6.4 mg
Copper1.2 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A371 mcg
Vitamin E1.7 mg
Vitamin K60 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)29 mg
Folate468 mcg
Choline74 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 68. The excerpt below is the record exactly as published.
Poultry Stuffing. — 1 quart stale bread crumbs, salt, pepper, and dried thyme to season highly, XA cup melted butter
Cook this with the app: pantry check, scaling, and the assistant.