Poultry Stuffing
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 114. The excerpt below is the record exactly as published.
Poultry Stuffing.— Take a loaf of light bread, chop fine; add a little melted butter, or cream, and 2 eggs. Some savory summer celery leaves improve it often, with warm water and milk
Cook this with the app: pantry check, scaling, and the assistant.