Soak the bread in cold water and squeeze dry. Add seasoning ingredients and melted butter and mix thoroughly. Add egg and the heart, liver and gizzard of the fowl which have been partially cooked and chopped fine. Use for stuffing fowl. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1014g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 507 (19%)|
|Amt Per Serving||% DV|
|Total Fat 56.3g||75 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 14g|
|Cholesterol 271.9mg||84 %|
|Sodium 6330mg||218 %|
|Potassium 1167.3mg||31 %|
|Total Carbohydrate 459.2g||135 %|
|Dietary Fiber 23.2g||93 %|
|Sugars, other 436g|
|Protein 83.8g||120 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2704
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!