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
Nutrition per serving
3250Calories
60 gProtein
311 gCarbs
198 gFat
Full nutrition (34 nutrients)
Calories3250 kcal
Protein60 g
Carbohydrates311 g
Fiber19 g
Sugars27 g
Total Fat198 g
Saturated Fat114 g
Monounsaturated Fat55 g
Polyunsaturated Fat15 g
Omega-30.7 g
Cholesterol463 mg
Sodium3186 mg
Potassium898 mg
Calcium842 mg
Iron21 mg
Magnesium190 mg
Phosphorus764 mg
Zinc6.5 mg
Copper1.1 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1473 mcg
Vitamin E5.3 mg
Vitamin K44 mcg
Vitamin B60.5 mg
Vitamin B121.9 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)29 mg
Folate469 mcg
Choline104 mg
Caffeine0 mg
Water63 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.