Chestnut Dressing for Turkey
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 8
For a ten-pound turkey.
Presented as published in 1901. 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
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 16. The excerpt below is the record exactly as published.
Chestnut Dressing for Turkey. — For a ten-pound turkey, one quart of Spanish or two quarts of common chestnuts will be re- quired. Shell, blanch and boil them until tender; drain, mash or chop fine; add a tablespoonful of butter, a teaspoonful of salt and a saltspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.