Stuffing for Roast Fowl

Name: Stuffing for Roast Fowl
Ingredients: 1 cupful (J^ pint) bread crumbs; 4 tablespoonfuls melted shortening; I beaten egg; I teaspoonful onion juice; Powdered sage to taste; Salt and pepper to taste

From Ryzon baking book, 1916

Presented as published in 1916. 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

960Calories

21 gProtein

79 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories960 kcal

Protein21 g

Carbohydrates79 g

Fiber4.9 g

Sugars7.1 g

Total Fat63 g

Saturated Fat16 g

Monounsaturated Fat24 g

Polyunsaturated Fat18 g

Omega-31 g

Cholesterol186 mg

Sodium864 mg

Potassium288 mg

Calcium227 mg

Iron6.1 mg

Magnesium53 mg

Phosphorus279 mg

Zinc2.2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D1 mcg

Vitamin C0.4 mg

Vitamin A80 mcg

Vitamin E3.8 mg

Vitamin K35 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.2 mg

Folate140 mcg

Choline163 mg

Caffeine0 mg

Water50 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 58. The excerpt below is the record exactly as published.

cupful (J^ pint) bread crumbs. 4 tablespoonfuls melted shortening. I beaten egg. I teaspoonful onion juice. Powdered sage to taste. Salt and pepper to taste

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