Stuffing for Ducks
From The way to the heart, 1905
Serve one cup with each piece of duck.
Presented as published in 1905. 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 The way to the heart (1905) by Carrie Pickett Moore, page 4. The excerpt below is the record exactly as published.
Stuffing for Ducks. In roasting ducks, fill the bread dressing with onions and celer}^, add a tablespoon or two of creamed Irish potato
Cook this with the app: pantry check, scaling, and the assistant.