Chestnut Stuffing for Poultry
From Royal baker and pastry cook, 1913
Small raw oysters or finely cut celery may be substituted for the chestnuts, omitting the parsley.
Presented as published in 1913. 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
2306Calories
46 gProtein
300 gCarbs
104 gFat
Full nutrition (34 nutrients)
Calories2306 kcal
Protein46 g
Carbohydrates300 g
Fiber12 g
Sugars14 g
Total Fat104 g
Saturated Fat58 g
Monounsaturated Fat30 g
Polyunsaturated Fat9.6 g
Omega-30.3 g
Cholesterol234 mg
Sodium5060 mg
Potassium1811 mg
Calcium511 mg
Iron16 mg
Magnesium346 mg
Phosphorus716 mg
Zinc5.9 mg
Copper1.6 mg
Manganese6.8 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A788 mcg
Vitamin E3.1 mg
Vitamin K118 mcg
Vitamin B61.5 mg
Vitamin B121 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate474 mcg
Choline55 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 68. The excerpt below is the record exactly as published.
Chestnut Stuffing for Poultry. — 1 pint fine bread crumbs, 1 pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsely to season, A cup melted butter. Small raw oysters or finely cut cel¬ ery may be substituted for the chestnuts, omitting the parsley. Stuffing for Pork. — 3 large onions par¬ boiled and chopped, 2 cups fine bread crumbs, 2 tablespoons powdered sage, 2 tablespoons melted butter or pork fat, salt and pepper to taste. Stuffing for Geese and Ducks. — 2 chopped onions, 2 cups mashed potato, 1 cup bread crumbs, salt, pepper, and powdered sage to taste. Stuffing for Tomatoes, Green Peppers, etc. — 1 cup dry bread crumbs, A teaspoon salt, A teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon chopped parsley
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