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Stale Bread Stuffing

Name: Stale Bread Stuffing
Yield: 6 servings
Ingredients: One and one-half cupful of grated bread-crumbs; One-half cupful of milk; One table-spoonful of chopped onion; One table-spoonful of butter; One tea-spoonful of salt; One-fourth tea-spoonful of pepper

From The Pattern cook-book, 1890

Serves 6

This stuffing is more commonly made than cracker stuffing.

Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 40. The excerpt below is the record exactly as published.

STALE BREAD STUFFING. One and one-half cupful of grated bread-crumbs. One-half cupful of milk. One table-spoonful of chopped onion. One table-spoonful of butter. One tea-spoonful of salt. One-fourth tea-spoonful of pepper

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