Stuffing for Turkey or Roast Meats
From Mother Hubbard's cupboard, 1887
If wished, oysters chopped may be added.
Presented as published in 1887. 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 Mother Hubbard's cupboard (1887), page 5. The excerpt below is the record exactly as published.
STUFFING FOR TURKEY OR ROAST MEATS. Mix stale bread crumbs or pounded cracker with butter, salt, pepper and an egg; add summer savory or sage
Cook this with the app: pantry check, scaling, and the assistant.