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Chestnut Stuffing
From Cookery for every household, 1914
Serves 8
The sausage meat may be omitted and an egg added to bind the stuffing.
Presented as published in 1914. 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
291Calories
7 gProtein
45 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories291 kcal
Protein7.2 g
Carbohydrates45 g
Fiber0 g
Sugars0.3 g
Total Fat15 g
Saturated Fat2.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol36 mg
Sodium231 mg
Potassium651 mg
Calcium40 mg
Iron1.6 mg
Magnesium46 mg
Phosphorus117 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C8.6 mg
Vitamin A7.7 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate63 mcg
Choline15 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 493. The excerpt below is the record exactly as published.
Chestnut Stuffing 1 lb. chestnuts. 2 oz. butter. 3 oz. bread-crumbs. Seasoning. | lb. sausage meat. Milk or stock. or a little shrimp essence or paste. About 1 tea- spoonful of finely chopped onion may also be added
Cook this with the app: pantry check, scaling, and the assistant.