Stuffing for Turkey

Name: Stuffing for Turkey
Ingredients: half a pound of suet; two tablespoonfuls of chopped parsley; the rind of a lemon; just one squeeze of the juice; half a pound of sausage meat; a couple of eggs

From The book of plain cooking, 1904

Sufficient for a turkey weighing 10 to 12 pounds.

Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 15. The excerpt below is the record exactly as published.

half a pound of suet and a good two tablespoonfuls of chopped parsley, the rind of a lemon also grated as fine as possible, and just one squeeze of the juice, mixed herbs, pepper, salt, and half a pound of sausage meat. Mix all well together with a couple of eggs

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