Stuffing, like Mother used to make!

Name: Stuffing, like Mother used to make!
Ingredients: Light bread; 1/2 cup currants; 1/2 cup nuts; 1 cup sliced apples; 2 eggs; salt; pepper

From The Fredericksburg home kitchen cook book, 1921

Excellent especially for game.

Presented as published in 1921. 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

955Calories

45 gProtein

172 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories955 kcal

Protein45 g

Carbohydrates172 g

Fiber24 g

Sugars37 g

Total Fat17 g

Saturated Fat5.1 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol372 mg

Sodium748 mg

Potassium1459 mg

Calcium399 mg

Iron9.4 mg

Magnesium147 mg

Phosphorus705 mg

Zinc4.4 mg

Copper0.9 mg

Manganese2.8 mg

Vitamin D2 mcg

Vitamin C123 mg

Vitamin A213 mcg

Vitamin E2.5 mg

Vitamin K1.9 mcg

Vitamin B60.9 mg

Vitamin B120.9 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)16 mg

Folate286 mcg

Choline334 mg

Caffeine0 mg

Water369 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 7. The excerpt below is the record exactly as published.

Stuffing, like Mother used to make! Light bread; y2 cup currants; y2 cup nuts; 1 cup sliced apples; liver, gizzard and heart of fowls chopped finely; 2 eggs; salt and pepper

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