American
Stuffing for Turkey
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 38. The excerpt below is the record exactly as published.
Stuffing for Turkey. 2 oz. ham. % lb. suet. The rind of J/2 lemon. 1 teaspoon of minced parsley. 1 teaspoon of minced sweet herbs. Salt, cayenne and pounded mace to taste. 6 oz. bread crumbs. 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.