Stuffing for Geese and Ducks

Name: Stuffing for Geese and Ducks
Ingredients: 2 chopped onions; 2 cups mashed potato; 1 cup bread crumbs; salt, pepper, and powdered sage to taste

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

853Calories

25 gProtein

170 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories853 kcal

Protein25 g

Carbohydrates170 g

Fiber16 g

Sugars22 g

Total Fat8.4 g

Saturated Fat2.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat2.6 g

Cholesterol8.4 mg

Sodium2803 mg

Potassium1779 mg

Calcium346 mg

Iron7.3 mg

Magnesium140 mg

Phosphorus428 mg

Zinc3 mg

Copper0.9 mg

Manganese1.7 mg

Vitamin D0.8 mcg

Vitamin C34 mg

Vitamin A29 mcg

Vitamin E0.2 mg

Vitamin K16 mcg

Vitamin B61.3 mg

Vitamin B120.7 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)12 mg

Folate188 mcg

Choline85 mg

Caffeine0 mg

Water613 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 67. The excerpt below is the record exactly as published.

Stuffing for Geese and Ducks. — 2 chopped onions, 2 cups mashed potato, 1 cup bread crumbs, salt, pepper, and powdered sage to taste

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