nut-freeegg-freesoy-freefish-freeshellfish-free
Stuffing for Pork
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
675Calories
20 gProtein
104 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories675 kcal
Protein20 g
Carbohydrates104 g
Fiber11 g
Sugars16 g
Total Fat21 g
Saturated Fat14 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat2.9 g
Cholesterol1.2 mg
Sodium2530 mg
Potassium628 mg
Calcium305 mg
Iron7 mg
Magnesium87 mg
Phosphorus280 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A18 mcg
Vitamin E1 mg
Vitamin K95 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.8 mg
Folate191 mcg
Choline32 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 51. The excerpt below is the record exactly as published.
STUFFING FOR PORK Three large onions parboiled and chopped, two cups fine bread crumbs, two tablespoons powdered sage, two tablespoons melted butter substitute, or pork fat, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.