Stuffing
From Simple cooking of wholesome food for the farm home, 1913
Presented as published in 1913. 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
503Calories
18 gProtein
92 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories503 kcal
Protein18 g
Carbohydrates92 g
Fiber6.5 g
Sugars6.9 g
Total Fat14 g
Saturated Fat1.7 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat2.9 g
Cholesterol22 mg
Sodium2655 mg
Potassium295 mg
Calcium258 mg
Iron9.9 mg
Magnesium59 mg
Phosphorus222 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A12 mcg
Vitamin E0.3 mg
Vitamin K55 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.4 mg
Folate159 mcg
Choline19 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 7. The excerpt below is the record exactly as published.
Stuffing. — One cup dry bread crumbs, two teaspoons butter, one-fourth cup boiling water, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.