Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- one quart of stale bread
- one teaspoon powdered sage
- half cup of butter
- a teaspoon of chopped parsley
- half done
- salt
- pepper
- parsley
- sage
Directions
Wash the fowl and wipe dry, and stuff the breast and body with the following dressing For a fowl weighing between seven and eiglit pounds, take one quart of stale bread and crumb very fine; add a table- spoon of salt, a scant teaspoon of pepper, a teaspoon of chopped parsley, one teaspoon powdered sage, one of summer savory, a half cup of butter and a little milk. Mix well together. Sew up the fowl, tie legs and wings close to the body, rub well with butter, pepper, salt and flour. Sew up in a cloth and baste often, turn the fowl over when about half done.