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Sage and Onion Stuffing
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
515Calories
15 gProtein
109 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories515 kcal
Protein15 g
Carbohydrates109 g
Fiber14 g
Sugars29 g
Total Fat3.8 g
Saturated Fat1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium441 mg
Potassium1210 mg
Calcium256 mg
Iron4.4 mg
Magnesium100 mg
Phosphorus293 mg
Zinc2 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C52 mg
Vitamin A2.1 mcg
Vitamin E0.2 mg
Vitamin K19 mcg
Vitamin B61 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate182 mcg
Choline53 mg
Caffeine0 mg
Water582 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 27. The excerpt below is the record exactly as published.
sage and onion stuffing, roll and tie it up in a neat shape. Put it carefully into a well greased ‘‘Express” paper-bag, large enough to hold the joint, and bake about 1J to 1J hours, according to the size. Remove the meat from the bag on to a hot dish, pour off the liquid into a basin, add a little hot water, and season with “Bisto” or gravy salt, and serve with the meat. THE PAPER-BAG COOKERY MANUAL. 69 Sage and Onion Stuffing. This is made by mixing the following ingredients in a basin : — Four small peeled, boiled, and chopped onions, 2 ozs. of boiled (mashed) potatoes, 2 ozs. of bread crumbs, and a tea-spoonful of powdered sage
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