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Chestnut Stuffing
From Scientific cooking with scientific methods, 1911
Serves 8
This stuffing can be used similarly to bread stuffing.
Presented as published in 1911. 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
481Calories
7 gProtein
80 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories481 kcal
Protein6.8 g
Carbohydrates80 g
Fiber0.6 g
Sugars0.8 g
Total Fat26 g
Saturated Fat6.8 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.7 g
Cholesterol62 mg
Sodium139 mg
Potassium937 mg
Calcium101 mg
Iron2.8 mg
Magnesium73 mg
Phosphorus163 mg
Zinc0.6 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate112 mcg
Choline2 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 61. The excerpt below is the record exactly as published.
Chestnut Stuffing. 1 cup bread cnim'os. V^ cup butter. 3 cups chestnuts. Salt to taste. White pepper. Moisten with cup cream, thin. Shell and blanch chestnuts. Cook in salted water until tender, drain and mash. Add butter, salt, pep- per, cream and cracker crumbs. Blend all together and stuff same as with bread. Oyster Stuffing. 311, cups bread crumbs
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