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Boned Turkey Stuffing
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
624Calories
58 gProtein
8 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein58 g
Carbohydrates8.1 g
Fiber0 g
Sugars6.2 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol1189 mg
Sodium2015 mg
Potassium814 mg
Calcium179 mg
Iron6.9 mg
Magnesium60 mg
Phosphorus902 mg
Zinc6.5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0.8 mg
Vitamin A496 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.9 mg
Vitamin B124 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)5.9 mg
Folate148 mcg
Choline960 mg
Caffeine0 mg
Water332 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 156. The excerpt below is the record exactly as published.
Boned Torkey Stafflng Take six eggs, boil hard, and chop fine. Four slices of lean hani chopped fine, one tongue boiled and sliced, some slices of pickled pork and bread crumbs to complete a plenti- ful filling. Season with batter, red pepper, salt, thyme, sweet marjoram, and, if liked, onion. Celery seed may also be added
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