Stuffing

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Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 1 cup hot riced potatoes.
  • ¼ teaspoon salt.
  • teaspoon pepper.
  • ¼ teaspoon marjoram or summer savory.
  • Few drops onion juice.
  • 1 tablespoon butter.
  • ¼ cup soft stale bread crumbs soaked in some of the celery water and wrung in cheese cloth.
  • Yolk 1 egg.

Method

Mix ingredients in order given.