Stuffing for Roast Chicken or Turkey
From The home science cook book, 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
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 61. The excerpt below is the record exactly as published.
Stuffing for Roast Chicken or Turkey. For each cup of crumbs, either cracker or bread, allow one ounce of butter, one teaspoon of mixed herbs, one-half teaspoon of salt, and a little pepper. Melt the butter, add the crumbs, and mix thoroughly. Moisten slightly with either milk or water
Cook this with the app: pantry check, scaling, and the assistant.