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Stuffing for Ducks

Name: Stuffing for Ducks
Yield: 1 servings
Ingredients: a fair size onion; a sour cooking apple; six ounces of finely grated stale breadcrumbs; one scant tablespoonful of sage leaves; one tablespoon butter; a little salt; a little pepper; a beaten egg

From Good Things to Eat as Suggested by Rufus, 1911

Serves 1

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

977Calories

31 gProtein

188 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories977 kcal

Protein31 g

Carbohydrates188 g

Fiber19 g

Sugars30 g

Total Fat24 g

Saturated Fat3.4 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat4.4 g

Omega-30 g

Cholesterol57 mg

Sodium11142 mg

Potassium934 mg

Calcium524 mg

Iron13 mg

Magnesium144 mg

Phosphorus402 mg

Zinc3.4 mg

Copper0.9 mg

Manganese5.2 mg

Vitamin D0.2 mcg

Vitamin C9 mg

Vitamin A48 mcg

Vitamin E0.8 mg

Vitamin K90 mcg

Vitamin B60.5 mg

Vitamin B120.6 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1 mg

Niacin (B3)14 mg

Folate247 mcg

Choline78 mg

Caffeine0 mg

Water204 g

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 25. The excerpt below is the record exactly as published.

STUFFING FOR DUCKS— Peel a fair size onion and sour cooking apple, chop them both very fine, and mix them with six ounces of finely grated stale breadcrumbs, one scant tablespoon- ful of sage leaves either powdered or finely mixed, one table- spoon butter, a little salt and butter. Bind the whole together with a beaten egg

Cook this with the app: pantry check, scaling, and the assistant.