Chestnut Stuffing
From New Delineator recipes., 1929
Presented as published in 1929. 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
3806Calories
55 gProtein
782 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories3806 kcal
Protein55 g
Carbohydrates782 g
Fiber2.4 g
Sugars3.3 g
Total Fat50 g
Saturated Fat14 g
Monounsaturated Fat15 g
Polyunsaturated Fat16 g
Cholesterol30 mg
Sodium751 mg
Potassium9513 mg
Calcium722 mg
Iron25 mg
Magnesium725 mg
Phosphorus1402 mg
Zinc4.2 mg
Copper6.3 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C143 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.3 mcg
Vitamin B66.4 mg
Vitamin B120.2 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate1099 mcg
Choline7.9 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 26. The excerpt below is the record exactly as published.
CHESTNUT STUFFING 1 quart chestnuts 2 tablespoons cream y\ cup bread-crums Salt and pepper 2 tablespoons butter or other Onion-juice, if desired
Cook this with the app: pantry check, scaling, and the assistant.