Stuffing for Baked Shad
From Around-the-world cook book, 1913
Serves 6
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
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 14. The excerpt below is the record exactly as published.
STUFFING FOE BAKED SHAD Grated stale bread, 3 slices, Butter, 1 tablespoon. Capers, 1 teaspoon. Sweet marjoram, i/^ teaspoon, Salt-pork, a small piece, chopped
Cook this with the app: pantry check, scaling, and the assistant.