Americanside
Sage and Onion Stuffing
From The book of plain cooking, 1904
Be sparing with sage to avoid bitterness.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 33. The excerpt below is the record exactly as published.
Sage and Onion Stuffing Do not boil the onions. Let them scald in boiling water for ten or fifteen minutes. Then grate them finely, adding a little sage (which must be scalded if fresh), pepper and salt, and a little bread-crumb
Cook this with the app: pantry check, scaling, and the assistant.