Americanside

Chestnut Stuffing

Name: Chestnut Stuffing
Cuisine: American
Ingredients: bread crumbs; sweet herbs; chopped celery; a little grated nutmeg; pepper; salt; a small quantity of butter; a small minced onion; two eggs

From Statesmen's dishes; and how to cook them, 1890

Presented as published in 1890. 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

685Calories

30 gProtein

103 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories685 kcal

Protein30 g

Carbohydrates103 g

Fiber8.5 g

Sugars14 g

Total Fat28 g

Saturated Fat5.1 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat4.2 g

Omega-30 g

Cholesterol403 mg

Sodium3492 mg

Potassium1206 mg

Calcium410 mg

Iron7.6 mg

Magnesium107 mg

Phosphorus480 mg

Zinc3.4 mg

Copper0.5 mg

Manganese1.8 mg

Vitamin D2 mcg

Vitamin C11 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K12 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)7.5 mg

Folate193 mcg

Choline319 mg

Caffeine0 mg

Water434 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 23. The excerpt below is the record exactly as published.

CHESTNUT STUFFING. BY MBS. F. M. COCKBELL. (Wife of Senator from Missouri.) ^EY bread crumbs, sweet herbs, chopped celery, a little grated nutmeg, pepper and salt. Put £?^'? a small quantity of butter in a stewpan ; when hot stir in a small minced onion, brown slightly and add the other ingredients, all thoroughly mixed, with two eggs

Cook this with the app: pantry check, scaling, and the assistant.