Recipe: Stuffing for Turkey’s

5 Boston crackers, rolled, piece of salt PORK size of an egg, chopped fine. Add 1/2 pint of milk and season with salt and pepper. (Add sage if you wish.) Let it scald, then beat 3 eggs and stir in. Add milk till it is the consistency of batter fritters, put in the TURKEY and bake slowly, basting frequently.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)