Stuffing for Fowls

Name: Stuffing for Fowls
Ingredients: 1/2 pound beef suet; 1 pound of bread crumbs; 3 sprays parsley; 1 teaspoon of thyme; 1 onion chipped; 2 well-beaten eggs

From The way to the heart, 1905

Excellent stuffing for any kind of fowl.

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

Nutrition per serving

3903Calories

78 gProtein

335 gCarbs

247 gFat

Full nutrition (34 nutrients)

Calories3903 kcal

Protein78 g

Carbohydrates335 g

Fiber22 g

Sugars32 g

Total Fat247 g

Saturated Fat127 g

Monounsaturated Fat80 g

Polyunsaturated Fat18 g

Omega-30 g

Cholesterol526 mg

Sodium3481 mg

Potassium1181 mg

Calcium913 mg

Iron24 mg

Magnesium219 mg

Phosphorus1004 mg

Zinc8.5 mg

Copper1.3 mg

Manganese4.3 mg

Vitamin D2 mcg

Vitamin C7.8 mg

Vitamin A163 mcg

Vitamin E4.8 mg

Vitamin K39 mcg

Vitamin B60.9 mg

Vitamin B123.1 mcg

Thiamin (B1)4.5 mg

Riboflavin (B2)2.3 mg

Niacin (B3)31 mg

Folate549 mcg

Choline378 mg

Caffeine0 mg

Water183 g

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 Fowls. Chop fine J^ pound beef suet; mix with it i pound of bread crumbs, 3 ^rays parsley, i teaspoon of thyme, ^ onion chipped, and 2 well-beaten eggs

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