Stuffing
From What to Have for Dinner, 1905
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
1937Calories
28 gProtein
251 gCarbs
94 gFat
Full nutrition (34 nutrients)
Calories1937 kcal
Protein28 g
Carbohydrates251 g
Fiber16 g
Sugars1.5 g
Total Fat94 g
Saturated Fat56 g
Monounsaturated Fat26 g
Polyunsaturated Fat6 g
Omega-30.4 g
Cholesterol231 mg
Sodium11515 mg
Potassium563 mg
Calcium711 mg
Iron70 mg
Magnesium105 mg
Phosphorus295 mg
Zinc1.9 mg
Copper0.4 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A757 mcg
Vitamin E3.2 mg
Vitamin K96 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)23 mg
Folate423 mcg
Choline69 mg
Caffeine0 mg
Water800 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 16. The excerpt below is the record exactly as published.
STUFFING. | 1 cup cracker crumbs 4 teaspoon pepper + cup melted butter 1 tablespoon parsley, finely 4 teaspoon salt chopped 4 teaspoon, each, summer savory, thyme and marjoram 4 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.