Chestnut Stuffing
From Practical home cookery, 1906
Best stuffing is made from truffles, but they are expensive.
Presented as published in 1906. 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 Practical home cookery (1906) by A. G. Payne, page 84. The excerpt below is the record exactly as published.
chestnut stuffing and chestnut sauce. For a large turkey, take about sixty chestnuts and slit the skins, and fry them for a short time in a little butter in a frying-pan till their husks come off easily. Then boil the chestnuts in some good strong stock till quite tender ; take one-half and pound it in a mortar, with a little pepper and salt and scraped fat bacon ; stuff a turkey with this and an equal quantity of ordinary veal stuffing or sausage- mea
Cook this with the app: pantry check, scaling, and the assistant.