Salt-Pork Stuffing

Name: Salt-Pork Stuffing
Yield: 6 servings
Ingredients: a quarter of a pound of fat and lean salt pork; two cupfuls of bread; two heaping tablespoonfuls of butter; season this force-meat rather highly with salt, pepper, and any powdered sweet herb except sage

From Miss Corson's practical American cookery and household management, 1885

Serves 6

Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 200. The excerpt below is the record exactly as published.

SALT-PORK STUFFING. Chop fine a quarter of a pound of fat and lean salt pork, 'and break two cupfuls of bread fine ; put them over the fire in a frying-pan with two heaping tablespoonfuls of butter, and fry them brown ; season this force-meat rather highly with salt, pepper, and any powdered sweet herb except sage

Cook this with the app: pantry check, scaling, and the assistant.