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Stuffed Birds
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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
525Calories
2 gProtein
2 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories525 kcal
Protein1.7 g
Carbohydrates2.1 g
Fiber0 g
Sugars0.6 g
Total Fat54 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat5.9 g
Cholesterol43 mg
Sodium11 mg
Potassium116 mg
Calcium8.1 mg
Iron0.4 mg
Magnesium9.9 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0.1 mg
Vitamin A2.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate1.4 mcg
Choline13 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 78. The excerpt below is the record exactly as published.
a piece of well-buttered bread, seasoned with salt and pepper. Fasten a small piece of salt pork around each bird, catching it together with the bill. Place the birds on an earthen or en- ameled dripping-pan and very nearly cover with California port wine. To this add a tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.