Stuffing
From Lillian Massey school recipes, 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
No method was recorded for this recipe.
Nutrition per serving
1107Calories
35 gProtein
211 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1107 kcal
Protein35 g
Carbohydrates211 g
Fiber17 g
Sugars14 g
Total Fat36 g
Saturated Fat3.5 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol63 mg
Sodium3294 mg
Potassium739 mg
Calcium772 mg
Iron34 mg
Magnesium164 mg
Phosphorus440 mg
Zinc4 mg
Copper0.8 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A26 mcg
Vitamin E0.5 mg
Vitamin K174 mcg
Vitamin B60.6 mg
Vitamin B120.8 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)19 mg
Folate321 mcg
Choline44 mg
Caffeine0 mg
Water214 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 19. The excerpt below is the record exactly as published.
STUFFING. 2 ec. bread crumbs. 4 tsp. pepper. 2 tbsp. butter (melted). 4 tbsp. poultry seasoning. 4% tsp. salt. i c. boiling water.
Cook this with the app: pantry check, scaling, and the assistant.