{"id":3909,"slug":"stuffing-2","title":"STUFFING","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 cups cracker crumbs.","1 cup English walnut meats broken in small bits.","1 cup thick cream.","1/2 cup butter.","1 onion finely chopped.","1 teaspoon finely chopped parsley.","1/2 teaspoon celery salt.","1/4 teaspoon salt.","1/8 teaspoon black pepper."],"ingredients_norm":["cracker crumb","english walnut meats broken in small bit","thick cream","butter","onion","parsley","celery salt","salt","black pepper"],"steps":["Crush crackers with the hands, not too fine.","Add nut meats, butter melted, cream, onion and parsley; mix well with a fork; add seasonings.","If stuffing appears too dry add more cream (a cup of chopped apple or celery may be added)."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"This is sufficient stuffing for one duck.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:162","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1cda6e2e6da6ceac9892fd91f77b74b99b0a552733e08265b80bb9fc2301146b","created_at":"2026-08-02T15:46:58Z","updated_at":"2026-08-02T15:46:58Z","notice":"Historical recipe (1913), 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/stuffing-2"}