Chestnut Stuffing for Poultry
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
2369Calories
49 gProtein
316 gCarbs
104 gFat
Full nutrition (34 nutrients)
Calories2369 kcal
Protein49 g
Carbohydrates316 g
Fiber18 g
Sugars14 g
Total Fat104 g
Saturated Fat58 g
Monounsaturated Fat30 g
Polyunsaturated Fat9.8 g
Omega-30.4 g
Cholesterol234 mg
Sodium5065 mg
Potassium2143 mg
Calcium622 mg
Iron18 mg
Magnesium389 mg
Phosphorus756 mg
Zinc6.2 mg
Copper1.9 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A795 mcg
Vitamin E3.4 mg
Vitamin K159 mcg
Vitamin B61.6 mg
Vitamin B121 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1.6 mg
Niacin (B3)17 mg
Folate478 mcg
Choline58 mg
Caffeine0 mg
Water284 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 67. The excerpt below is the record exactly as published.
cup melted butter or suet. Poultry Stuffing. — 1 quart stale bread crumbs, salt, pepper, and dried thyme to season highly, \ cup melted butter. Chestnut Stuffing for Poultry. — 1 pint fine bread crumbs, 1 pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsley to season
Cook this with the app: pantry check, scaling, and the assistant.