Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups
- half cup of chopped celery
- half cup of chopped nuts
- 2 eggs boiled 40 minutes
- 1 small onion
- two-thirds full
- salt
- pepper
- sage
Directions
Chop twice baked bread fine, take 2 cups of it, mix with heart and liver also chopped fine. Put in the yolks of 2 eggs boiled 40 minutes, half cup of chopped celery, half cup of chopped nuts, butter size of an egg. Moisten with cream but not too moist, salt, pepper and sage to taste, and 1 small onion, a small apple and fat salt pork the size of an egg chopped fine could be added if desired. Stuff the fowl two-thirds full with these ingredients or if preferred bake with the fowl.
Kenosha, Wis. Mrs. N. A. Pennoyer.
"The turnpike road to people's hearts I find, Lies through their mouths or I mistake mankind"