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Chestnut Dressing for Turkey
From Kentucky receipt book, 1903
Serves 4
Can be used as a bread dressing.
Presented as published in 1903. 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
751Calories
9 gProtein
152 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories751 kcal
Protein9.1 g
Carbohydrates152 g
Fiber15 g
Sugars30 g
Total Fat12 g
Saturated Fat4.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol15 mg
Sodium6.5 mg
Potassium1695 mg
Calcium85 mg
Iron2.6 mg
Magnesium95 mg
Phosphorus308 mg
Zinc1.6 mg
Copper1.5 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A51 mcg
Vitamin E1.6 mg
Vitamin K23 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.8 mg
Folate200 mcg
Choline5.6 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 50. The excerpt below is the record exactly as published.
Chestnut Dressing for Turkey. Bemove the shells and skins from 2 quarts of large roasted chestnuts, mash them, add 1 ounce of melted butter
Cook this with the app: pantry check, scaling, and the assistant.