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Stuffing or Dressing for Fowl
From The Cook County cook book, 1912
Serves 2
When it will mash nicely it is ready for use.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 177. The excerpt below is the record exactly as published.
STUFFING OR DRESSING FOR FOWL.— 3 cups bread crumbs, 1 cup onions, finely chopped, 1 t^ablespoon summer savory, 1 tablespoon sage, 1 teaspoon black pepper, 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.