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Another Stuffing for Turkey or Rabbit
From Cookery and housekeeping, 1882
Serves 6
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
339Calories
0 gProtein
0 gCarbs
38 gFat
Full nutrition (32 nutrients)
Calories339 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat15 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.2 g
Cholesterol36 mg
Sodium57 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline16 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 120. The excerpt below is the record exactly as published.
Another Stuffing for Turkey or Rabbit. Make a puree of chestnuts, season with pepper and salt and lemon peel cut very thin and into small dice ; mix in \ lb. fat bacon already boiled
Cook this with the app: pantry check, scaling, and the assistant.