{"id":6963,"slug":"bread-dressing-for-fowl","title":"BREAD DRESSING FOR FOWL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Two tablespoons of drippings or fat","One-half onion cut fine","One-quarter loaf of stale baker's bread (which has previously been soaked in cold water and then thoroughly squeezed out)","Soup stock (if too dry)","Salt","Pepper","Ginger","Finely chopped parsley","A small lump of fat","One whole egg"],"ingredients_norm":["drippings or fat","onion cut fine","loaf of stale baker's bread","soup stock","salt","pepper","ginger","parsley","lump of fat","whole egg"],"steps":["In a fryer on the stove heat two tablespoons of drippings or fat.","Drop in one-half onion cut fine, brown lightly.","Add one-quarter loaf of stale baker's bread (which has previously been soaked in cold water and then thoroughly squeezed out).","Cook until it leaves the sides of the fryer, stirring occasionally.","If too dry add a little soup stock.","Remove from the fire, put in a bowl.","Season with salt, pepper, ginger, and finely chopped parsley.","Add a small lump of fat.","Break in one whole egg, mix well and fill the fowl with it."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w29:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9aacde8ae6a68ba99c1b779386756cd9ea4d772580186fd7f52ca5d1b5d80f38","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/bread-dressing-for-fowl"}