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Chestnut Stuffing for Poultry
From The bride's cook book, 1915
Serves 8
Substitute small raw oysters for chestnuts if desired.
Presented as published in 1915. 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
311Calories
6 gProtein
37 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories311 kcal
Protein5.7 g
Carbohydrates37 g
Fiber1.5 g
Sugars1.7 g
Total Fat15 g
Saturated Fat12 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.9 g
Cholesterol0.3 mg
Sodium632 mg
Potassium223 mg
Calcium61 mg
Iron2 mg
Magnesium43 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A6.5 mcg
Vitamin E0.6 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate59 mcg
Choline4.4 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 50. The excerpt below is the record exactly as published.
CHESTNUT STUFFING FOR POULTRY One pint fine bread crumbs, one pint shelled and boiled French chestnuts chopped fine, salt, pepper and chopped parsley to season, one-half cup melted butter substitute
Cook this with the app: pantry check, scaling, and the assistant.