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Stuffing
From Scientific cooking with scientific methods, 1911
Serves 6
Presented as published in 1911. 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
155Calories
4 gProtein
23 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein3.8 g
Carbohydrates23 g
Fiber0.8 g
Sugars0.2 g
Total Fat4.9 g
Saturated Fat2.6 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol41 mg
Sodium17 mg
Potassium49 mg
Calcium13 mg
Iron1.5 mg
Magnesium8.4 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0.3 mg
Vitamin A44 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate43 mcg
Choline31 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 51. The excerpt below is the record exactly as published.
Stuffing. l^A cups cracker crumbs. 1 tablespoon onion, minced. 2 tablespoons melted but- ^'^ teaspoon thyme. ter. 2 tablespoons water. 1 egg. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.