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Stuffing
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
287Calories
3 gProtein
17 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein3.4 g
Carbohydrates17 g
Fiber1.1 g
Sugars1.5 g
Total Fat23 g
Saturated Fat14 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol58 mg
Sodium178 mg
Potassium56 mg
Calcium51 mg
Iron1.2 mg
Magnesium11 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A184 mcg
Vitamin E0.6 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate26 mcg
Choline8.5 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 95. The excerpt below is the record exactly as published.
Stuffing Mix I c cracker or breadcrumbs with i sprig of sweet majoram or thyme. Season with salt and pepper and i T chopped onion. Add 3^ c scalded milk or water
Cook this with the app: pantry check, scaling, and the assistant.