Stuffing for Pork

Name: Stuffing for Pork
Ingredients: 3 large onions parboiled and chopped; 2 cups fine bread crumbs; 2 tablespoons powdered sage; 2 tablespoons melted butter or pork fat; salt and pepper to taste

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

1112Calories

39 gProtein

209 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories1112 kcal

Protein39 g

Carbohydrates209 g

Fiber21 g

Sugars33 g

Total Fat14 g

Saturated Fat3.8 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat5.7 g

Cholesterol2.4 mg

Sodium5058 mg

Potassium1256 mg

Calcium610 mg

Iron14 mg

Magnesium173 mg

Phosphorus559 mg

Zinc4.4 mg

Copper0.8 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A36 mcg

Vitamin E1 mg

Vitamin K184 mcg

Vitamin B61.1 mg

Vitamin B120.8 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)16 mg

Folate383 mcg

Choline64 mg

Caffeine0 mg

Water417 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 67. The excerpt below is the record exactly as published.

Stuffing for Pork. — 3 large onions parboiled and chopped, 2 cups fine bread crumbs, 2 tablespoons powdered sage, 2 tablespoons melted butter or pork fat, salt and pepper to taste

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