Sage-and-Onion Stuffing

Name: Sage-and-Onion Stuffing
Ingredients: four large onions; ten sage-leaves; one-quarter pound of bread-crumbs; one and one-half ounce of butter; one egg; salt and pepper to taste

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

For goose, liver may be added; egg can be omitted for economy.

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

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 37. The excerpt below is the record exactly as published.

SAGE-AND-ONION STUFFING, FOR GEESE, DUCKS AND PORK. Font large onions, ten sage-leaves, one-quarter pound of bread-crumbs, one and one-half ounce of butter, Halt- and pepper to taste, one egg

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