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Bread Dressing for Fowl

A savory dressing made with bread, heart, liver, eggs, celery, nuts, onion, apple, and seasonings, used to stuff or bake fowl.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Bread Dressing for Fowl

Ingredients

Directions

Prepare

  1. Chop twice baked bread finely.

  2. Take 2 cups of it.

  3. Mix with heart and liver, also chopped finely.

Make the dressing

  1. Put in the yolks of 2 eggs boiled 40 minutes, half cup of chopped celery, half cup of chopped nuts, and butter the size of an egg.

  2. 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 finely could be added if desired.

Stuff or bake

  1. Stuff the fowl two-thirds full with these ingredients or, if preferred, bake with the fowl.

Nutrition, whole recipe (rough)

136Calories
8 gProtein
6 gFat
14 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Onion1 medium (110g)44
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Sage1 tsp ground (0.7g)2
Salt1 tsp (6g)0
Nutsnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Celery + sagetop 5% of all pairs
    Smell alikestrong
    Cooked together723 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread (in the method)
Forms the bulk of the dressing and soaks up moisture, giving it body.
Eggs
Yolks bind the dressing together and add richness when set by heat.
Celery
Adds crisp texture and a fresh, savory flavor that lightens the dressing.
Nuts
Add crunch and a toasted, rich flavor against the soft bread.
Butter (in the method)
Adds fat for richness and moistness, carrying flavor through the dressing.

The step that matters

Moisten with cream but not too moist. Bread absorbs liquid and keeps swelling as it sits, so too much cream makes the dressing soggy and dense. Add the liquid gradually and stop when the bread is evenly damp but still holds its shape.

Swap the nuts

How well each one fits the dish's main ingredients (celery, egg, onion, pepper, sage):

  1. Beansfits better
  2. Walnutfits better
  3. Chestnutfits better
  4. Nutsthe original

Fit is the average pairing score against celery, egg, onion, pepper, sage. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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