Stuffing for Ham

Name: Stuffing for Ham
Ingredients: two cups cracker crumbs; two tablespoons celery seed; one teaspoon sage; two large onions; one-half cup vinegar; two teaspoons mustard; two tablespoons brown sugar; red and black pepper to taste; four raw eggs beaten well

From Natchez recipes, 1900

Mrs. Lucius Butts

Presented as published in 1900. 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

1545Calories

56 gProtein

266 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories1545 kcal

Protein56 g

Carbohydrates266 g

Fiber20 g

Sugars41 g

Total Fat28 g

Saturated Fat7.8 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.5 g

Omega-30.2 g

Cholesterol744 mg

Sodium492 mg

Potassium1589 mg

Calcium665 mg

Iron25 mg

Magnesium231 mg

Phosphorus864 mg

Zinc6.2 mg

Copper1.4 mg

Manganese7.1 mg

Vitamin D4 mcg

Vitamin C25 mg

Vitamin A330 mcg

Vitamin E3.7 mg

Vitamin K56 mcg

Vitamin B61 mg

Vitamin B121.8 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)2.2 mg

Niacin (B3)15 mg

Folate473 mcg

Choline659 mg

Caffeine0 mg

Water564 g

As published

This recipe was extracted from Natchez recipes (1900), page 17. The excerpt below is the record exactly as published.

STUFFING FOR HAM Two cups cracker crumbs, two tablespoons celery seed, one teaspoon sage, two large onions, one-half cup vinegar, two teaspoons mustard, two tablespoons brown sugar, red and black pepper to taste or two dashes tabasco sauce, four raw eggs beaten well

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