dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sage Stuffing for Geese and Ducks
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
516Calories
13 gProtein
83 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein13 g
Carbohydrates83 g
Fiber9.3 g
Sugars14 g
Total Fat14 g
Saturated Fat6.7 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat2.7 g
Omega-30.2 g
Cholesterol30 mg
Sodium1084 mg
Potassium952 mg
Calcium211 mg
Iron3.5 mg
Magnesium70 mg
Phosphorus272 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C11 mg
Vitamin A121 mcg
Vitamin E0.7 mg
Vitamin K9.7 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate100 mcg
Choline53 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 51. The excerpt below is the record exactly as published.
pepper to taste. SAGE STUFFING FOR GEESE AND DUCKS Two chopped onions, two cups mashed potatoes, one cup bread crumbs, salt, pepper, and powdered sage to taste
Cook this with the app: pantry check, scaling, and the assistant.