Poultry Stuffing
From The royal baker and pastry cook, 1902
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
Nutrition per serving
2541Calories
61 gProtein
327 gCarbs
111 gFat
Full nutrition (34 nutrients)
Calories2541 kcal
Protein61 g
Carbohydrates327 g
Fiber26 g
Sugars27 g
Total Fat111 g
Saturated Fat60 g
Monounsaturated Fat30 g
Polyunsaturated Fat12 g
Omega-30.4 g
Cholesterol231 mg
Sodium3179 mg
Potassium1205 mg
Calcium927 mg
Iron23 mg
Magnesium231 mg
Phosphorus778 mg
Zinc6.7 mg
Copper1.5 mg
Manganese7.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A743 mcg
Vitamin E3.1 mg
Vitamin K77 mcg
Vitamin B60.6 mg
Vitamin B121.7 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)29 mg
Folate470 mcg
Choline86 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 67. The excerpt below is the record exactly as published.
cup melted butter or suet. Poultry Stuffing. — 1 quart stale bread crumbs, salt, pepper, and dried thyme to season highly
Cook this with the app: pantry check, scaling, and the assistant.