Sage and Onion Stuffing for Pork, Geese and Ducks
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Presented as published in 1913. 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
699Calories
23 gProtein
134 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein23 g
Carbohydrates134 g
Fiber11 g
Sugars23 g
Total Fat8.2 g
Saturated Fat1.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol0 mg
Sodium3382 mg
Potassium808 mg
Calcium337 mg
Iron7.8 mg
Magnesium98 mg
Phosphorus343 mg
Zinc2.7 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K15 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.9 mg
Folate197 mcg
Choline41 mg
Caffeine0 mg
Water273 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 37. The excerpt below is the record exactly as published.
1% cups breadcrumbs. 1% cup melted butter, or 1 tsp. powdered thyme. 1%4 cup finely chopped suet. 1 tsp. powdered parsley. rind and juice of % lemon. 1 tsp. powdered marjoram or savoury. 1 tsp. salt. 1% cup milk. lg tsp. pepper. nese. Mix the dry ingredients well together, moisten with the beaten egg and milk. 60 GIRLS’ HOME MANUAL Sage and Onion Stuffing for Pork, Geese and Ducks. 1% cups breadcrumbs. ie tspasalt 2 large boiled onions. lg tsp. pepper. 1 tbsp. sage, powdered.
Cook this with the app: pantry check, scaling, and the assistant.