Suet Stuffing
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 200. The excerpt below is the record exactly as published.
a quarter of a pound of suet, chop it very fine, mix it with three cupfuls of fine stale 366 PRACTICAL AMERICAN COOKERY. bread, three raw eggs, a glass of wine, and a palatable sea- soning of powdered marjoram, thyme, salt, and pepp
Cook this with the app: pantry check, scaling, and the assistant.