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Sage, Onion, and Apple Stuffing for Geese, Pork, and Ducks
From Harper's cook book encyclopædia, 1902
Serves 6
A spoonful of boiled rice may be mixed instead of potatoes.
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
Nutrition per serving
100Calories
2 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories100 kcal
Protein1.5 g
Carbohydrates25 g
Fiber3.5 g
Sugars16 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.2 mg
Potassium263 mg
Calcium40 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K9.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate21 mcg
Choline10 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 173. The excerpt below is the record exactly as published.
Sage, Onion, and Apple Stuffing (for geese, pork, and ducks). — Put four apples, four onions, four sage leaves, and four lemon- thyme leaves into a saucepan with as much water as will cover them. Let them sim- mer till tender, then pour off the water and rub them through a sieve. Season the pulp with pepper and salt, mix with it as much mashed potato as will make it dry and smooth
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