Stuffing for Hearts

Name: Stuffing for Hearts
Ingredients: 3^ cup cracker crumbs; }/2 cup stale bread crumbs; 2 inch cube fat salt pork; 1 tablespoon onion finely chopped; 2 blades celery finely chopped; Salt; pepper

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

450Calories

13 gProtein

89 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories450 kcal

Protein13 g

Carbohydrates89 g

Fiber4.1 g

Sugars3.9 g

Total Fat4 g

Saturated Fat0.8 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.5 g

Cholesterol0 mg

Sodium483 mg

Potassium397 mg

Calcium151 mg

Iron5.3 mg

Magnesium47 mg

Phosphorus169 mg

Zinc1.3 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K3.8 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.9 mg

Folate138 mcg

Choline20 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 46. The excerpt below is the record exactly as published.

STUFFING FOR HEARTS 3^ cup cracker crumbs. }/2 teaspoon finely chopped }/2 cup stale bread crumbs. parsley. 2 inch cube fat salt pork 1 tablespoon onion finely finely chopped. chopped. 2 blades celery finely chopped. Salt, pepper

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