Stuffing for Braised Fowl
From Culinary jottings, 1885
This stuffing helps preserve juiciness and adds flavor.
Presented as published in 1885. 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
188Calories
6 gProtein
28 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories188 kcal
Protein5.8 g
Carbohydrates28 g
Fiber2.5 g
Sugars4.4 g
Total Fat5.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol2.8 mg
Sodium427 mg
Potassium471 mg
Calcium43 mg
Iron0.5 mg
Magnesium29 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C11 mg
Vitamin A9.8 mcg
Vitamin E1 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate22 mcg
Choline21 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 61. The excerpt below is the record exactly as published.
well mashed potato, and boiled sweet onion, in the proportion of two-thirds of the former to one-third of the latter. The mashed potato, of course, contains butter, spiced pepper, a little milk or cream, or the yolk of an Qgg, and helps to preserve the juiciness of the bird ; the flavour it imparts too is, I think, agreeable. This with a little chopped sage
Cook this with the app: pantry check, scaling, and the assistant.