Stuffing (2)

Name: Stuffing (2)
Ingredients: half a pound of stale bread-crumbs; four ounces of finely-chopped suet; two eggs; a dessert-spoonful of minced parsley; a very small teaspoonful of minced eschalots; marjoram; thyme; pepper; salt; two grates of nutmeg

From Buckmaster's cookery, 1887

Ready to use after mixing.

Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 123. The excerpt below is the record exactly as published.

STUFFING (2). Ingredients. Parsley. Eschalot. Suet. Eggs. Marjoram. Nutmeg. Thyme. 1. Take half a pound of stale bread-crumbs, four ounces of finely-chopped suet, two eggs, a dessert- spoonful of minced parsley, a very small teaspoonful of minced eschalots, marjoram, and thyme. 2. Season with pepper and salt and two grates of nutmeg

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