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Chestnut Stuffing
From Superior cook book, 1905
Serves 8
Nuts can be left whole or chopped depending on size.
Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 22. The excerpt below is the record exactly as published.
Chesnut Stuffing. The nuts in stuffing for a fowl are to give it llavor. as sage, celery or onion does. Tbe nuts are shelled and cooked tender in slightly salted boiling water. They are drained, skinned and clio])ped coarsely. .\dd the prepai'ed iiuts to well seasoned bread ci'umb
Cook this with the app: pantry check, scaling, and the assistant.