Sage and Onion Stuffing

Name: Sage and Onion Stuffing
Ingredients: 3 large onions; 6 table-spoonfuls of bread crumbs; a dessert-spoonful of powdered sage leaves; 1 oz. of dripping; pepper and salt

From Cookery for busy lives and small incomes, 1890

If a strong taste of onions is objected to, boil them for twenty minutes.

Presented as published in 1890. 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

597Calories

10 gProtein

72 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories597 kcal

Protein10 g

Carbohydrates72 g

Fiber9.8 g

Sugars22 g

Total Fat31 g

Saturated Fat9.1 g

Monounsaturated Fat13 g

Polyunsaturated Fat7.5 g

Cholesterol29 mg

Sodium315 mg

Potassium744 mg

Calcium189 mg

Iron3.1 mg

Magnesium65 mg

Phosphorus198 mg

Zinc1.4 mg

Copper0.3 mg

Manganese1 mg

Vitamin D1.4 mcg

Vitamin C34 mg

Vitamin A2.1 mcg

Vitamin E1 mg

Vitamin K16 mcg

Vitamin B60.6 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate131 mcg

Choline68 mg

Caffeine0 mg

Water404 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 28. The excerpt below is the record exactly as published.

Sage and Onion Stufling Ingredients. — 3 large onions, 6 table-spoonfuls of bread crumbs, a dessert-spoonful of powdered sage leaves or chopped sage, 1 oz. of dripping (this can be omitted), pepper and salt

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