Stuffing
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 55. The excerpt below is the record exactly as published.
STUFFING Cliop an onion fine, blanch and dram, fry with a little butter, mix it with 2 cups well seasoned mashed potatoes, 1 cup bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.