Sage, Onion, and Apple Stuffing for Geese, Pork, and Ducks
From Cassell's dictionary of cookery, 1892
Serves 6
If liked, a spoonful of boiled rice may be mixed with the sage and onions instead of the potatoes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1633. 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-thj-me leaves into a saucepan with as much water as will cover them. Let them simmer 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 di-y and smooth
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