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Stuffing for Ham, Venison or Mutton
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
24 gProtein
81 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories977 kcal
Protein24 g
Carbohydrates81 g
Fiber17 g
Sugars41 g
Total Fat66 g
Saturated Fat21 g
Monounsaturated Fat27 g
Polyunsaturated Fat10 g
Omega-30.4 g
Cholesterol78 mg
Sodium1385 mg
Potassium952 mg
Calcium289 mg
Iron13 mg
Magnesium166 mg
Phosphorus352 mg
Zinc3.6 mg
Copper1.8 mg
Manganese1.3 mg
Vitamin D0.5 mcg
Vitamin C67 mg
Vitamin A189 mcg
Vitamin E0.9 mg
Vitamin K583 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate120 mcg
Choline67 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 35. The excerpt below is the record exactly as published.
StuJBSng for Ham, Venison or Mutton. One cup of bacon cut fine, 1 cup of onions minced, 1 cup of parsley, thyme and celery seed mixed, i/^ cup of sweet mace, 3 large spoons of mustard, 3 spoons of brown sugar, black and cayenne pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.