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Sage and Potato Stuffing
From Standard Paper-Bag Cookery, 1912
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
Nutrition per serving
711Calories
19 gProtein
162 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein19 g
Carbohydrates162 g
Fiber20 g
Sugars9 g
Total Fat12 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol31 mg
Sodium7056 mg
Potassium3907 mg
Calcium142 mg
Iron7.8 mg
Magnesium217 mg
Phosphorus528 mg
Zinc2.8 mg
Copper1 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C178 mg
Vitamin A2.7 mcg
Vitamin E0.2 mg
Vitamin K34 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.6 mg
Folate137 mcg
Choline109 mg
Caffeine0 mg
Water741 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 22. The excerpt below is the record exactly as published.
Sage and Potato Stuffing. — Should you give the preference to the old-fashioned potato-and-sage stuffing, Such as your grandmother used to make, fashion it in this way: peel and boil for half an hour a half dozen good-sized potatoes. Mash well and season with one tablespoonful salt, and a teaspoonful pepper, two table- spoonfuls of white onions minced fine, and cooked in a tablespoonful of butter and a teaspoonful of sage.
Cook this with the app: pantry check, scaling, and the assistant.