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Chestnut Stuffing

Name: Chestnut Stuffing
Yield: 3 servings
Ingredients: 12 large chestnuts; 1 teaspoon of salt; 1 teaspoon of minced onion; 1 tablespoon of chopped ham; 2 tablespoons of grated bread; a little lemon juice; a little white pepper; the yolks of 2 eggs

From The household cook book, 1902

Serves 3

Presented as published in 1902. 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

465Calories

11 gProtein

88 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories465 kcal

Protein11 g

Carbohydrates88 g

Fiber2.7 g

Sugars1.3 g

Total Fat8.2 g

Saturated Fat2.2 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol127 mg

Sodium922 mg

Potassium1096 mg

Calcium112 mg

Iron4.5 mg

Magnesium90 mg

Phosphorus231 mg

Zinc1 mg

Copper0.8 mg

Manganese1.6 mg

Vitamin D0.7 mcg

Vitamin C30 mg

Vitamin A53 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.8 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.1 mg

Folate134 mcg

Choline104 mg

Caffeine0 mg

Water70 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 114. The excerpt below is the record exactly as published.

Chestnut Stuffing — Blanch, boil, and mash, 12 large chestnuts. Cook the liver of the fowl, mince it fine, and add the yolks of 2 eggs, 1 teaspoon each of salt and minced onion, 1 tablespoon chopped ham, 2 tablespoons grated bread, a little lemon juice

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