Chestnut Stuffing (For Roast Turkey)
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 24. The excerpt below is the record exactly as published.
Chestnut Stuffing (For Roast Turkey)—2 cups chestnuts, , cup milk, § teaspoon Pure Gold pepper, 1 teaspoon salt, 3 cup butter, 1 cup bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.