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Chestnut Stuffing (1)
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
621Calories
8 gProtein
104 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories621 kcal
Protein8.2 g
Carbohydrates104 g
Fiber1.4 g
Sugars1.7 g
Total Fat20 g
Saturated Fat9.2 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.5 g
Cholesterol9.6 mg
Sodium66 mg
Potassium1394 mg
Calcium95 mg
Iron3.4 mg
Magnesium104 mg
Phosphorus218 mg
Zinc0.8 mg
Copper1 mg
Manganese1.6 mg
Vitamin D0.1 mcg
Vitamin C21 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.9 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate151 mcg
Choline8.5 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 101. The excerpt below is the record exactly as published.
CHESTNUT STUFFING (1). Chestnuts, 40. Chopped olives, 1 teaspoon. Suet, 4 ounces. Onion, 1. Bread crumbs, 2 tablespoons. Mushrooms, 4. Chopped parsley, 1 tablespoon. Salt and pepper. Nutmeg. Stock
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