Americanside

Sage and Onion Stuffing

Name: Sage and Onion Stuffing
Yield: 1 servings
Cuisine: American
Ingredients: 1.5 Spanish onions, skin, blanch, and chop; 1 tablespoon butter; 1 cup bread crumbs; 1 egg

From The Cook County cook book, 1912

Serves 1

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 177. The excerpt below is the record exactly as published.

SAGE AND ONION STUFFING.— Skin, blanch, and chop lYz Spanish onions and cook in 1 tablespoon butter for 15 minutes. Add sage and seasoning to taste, 1 cup bread crumbs, and 1 egg

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