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Stuffing for Turkey No. 2

Name: Stuffing for Turkey No. 2
Yield: 8 servings
Cuisine: American
Ingredients: One quart of grated bread; One cupful of milk; One tea-spoonful of chopped parsley; One tea-spoonful of chopped onion; One-half tea-spoonful of summer savory; One table-spoonful of salt; Three table-spoonfuls of butter; Two eggs; One-half tea-spoonful of pepper; One-half tea-spoonful of thyme

From The Pattern cook-book, 1890

Serves 8

Omit onion if objectionable.

Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 88. The excerpt below is the record exactly as published.

STUFFING FOR TURKEY NO. 2. One quart of grated bread. One cupful of milk. One tea-spoonful of chopped parsley. One tea-spoonful of chopped onion. One-half tea-spoonful of summer savory. One table-spoonful of salt. Three table-spoonfuls of butter. Two eggs. One-half tea-spoonful of pepper. One-half tea-spoonful of thyme

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