Stuffing for Lamb
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
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 17. The excerpt below is the record exactly as published.
STUFFING FOR LAMB 2 cups soft bread ci ambs. 1 tablespoon poultry seasoning. J^ cup butter. 1 tablespoon finely chopped onion. li cup hot water. J^ tablespoon finely chopped parsley. Salt, Pepper
Cook this with the app: pantry check, scaling, and the assistant.