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Chestnut Stuffing for Poultry
From The bride's cook book, 1915
Serves 6
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
414Calories
8 gProtein
50 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories414 kcal
Protein7.6 g
Carbohydrates50 g
Fiber2 g
Sugars2.3 g
Total Fat21 g
Saturated Fat16 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.2 g
Cholesterol0.4 mg
Sodium842 mg
Potassium298 mg
Calcium81 mg
Iron2.7 mg
Magnesium57 mg
Phosphorus115 mg
Zinc1 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A8.7 mcg
Vitamin E0.8 mg
Vitamin K23 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate78 mcg
Choline5.9 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 6 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.