Stuffed Frankfurters
From Cook book (Methodist church, Garland NC, 1950), 1950
Serve with tossed salad and hot biscuits. Mrs. F. J. Broadwell, Jr.
Presented as published in 1950. 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
700Calories
21 gProtein
62 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein21 g
Carbohydrates62 g
Fiber8.7 g
Sugars8.2 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat3.8 g
Omega-30.5 g
Cholesterol112 mg
Sodium1708 mg
Potassium1295 mg
Calcium527 mg
Iron1.3 mg
Magnesium78 mg
Phosphorus520 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0.5 mg
Vitamin A409 mcg
Vitamin E1.7 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.7 mg
Folate39 mcg
Choline72 mg
Caffeine0 mg
Water378 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 3. The excerpt below is the record exactly as published.
STUFFED FRANKFURTERS 8 frankfurters l/2 cup grated American 2 cups mashed potatoes or sharp Cheese Prepared mustard
Cook this with the app: pantry check, scaling, and the assistant.