If you ask us, no Thanksgiving meal is complete without a serving of stuffing and cranberry sauce. Apparently this has been true since the 1700’s, as you’ll see in the following video. As part of his 18th-century holiday cooking series, Jon from Jas. Townsend and Son, Inc. shows us a special recipe for bread stuffing and cranberry sauce from from Amelia Simmons 1796 cookbook, “American Cookery.” Using one pound of bread crumbs, three eggs and three ounces of suet —along with assorted spices — you can whip this simple recipe together that will blow your dinner guests away!
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