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Chestnut Stuffing for Turkey

Name: Chestnut Stuffing for Turkey
Yield: 3 servings
Cuisine: American
Ingredients: Chestnuts, 1 pint; Stock, 1 cup; Fowl's liver, 1; Ham, 1 slice; Onion juice, 1 teaspoon; Bread-crumbs, 2 tablespoons; Butter, 1 tablespoon; Salt, 1 teaspoon; Eggs, 2 yolks; Grated lemon-peel, Cayenne and black pepper

From Around-the-world cook book, 1913

Serves 3

This is a delicious stuffing for turkeys, ducks, or chickens.

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

677Calories

17 gProtein

130 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories677 kcal

Protein17 g

Carbohydrates130 g

Fiber2.1 g

Sugars0.2 g

Total Fat14 g

Saturated Fat2.6 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol161 mg

Sodium1042 mg

Potassium1788 mg

Calcium159 mg

Iron6 mg

Magnesium139 mg

Phosphorus350 mg

Zinc1.5 mg

Copper1.6 mg

Manganese3 mg

Vitamin D0.7 mcg

Vitamin C24 mg

Vitamin A2414 mcg

Vitamin E0.6 mg

Vitamin K14 mcg

Vitamin B61.2 mg

Vitamin B127.4 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.3 mg

Folate191 mcg

Choline108 mg

Caffeine0 mg

Water56 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 25. The excerpt below is the record exactly as published.

CHESTNUT STUFFING FOR TURKEY Chestnuts, 1 pint, Stock, 1 cup, Fowl's liver, 1, Ham, 1 slice, 75 MEATS AROUND-THE- WORLD COOK BOOK Onion juice, 1 teaspoon, Bread-crumbs, 2 tablespoons. Butter, 1 tablespoon, Salt, 1 teaspoon. Eggs, 2 yolks, Grated lemon-peel, Cayenne and black pepper

Cook this with the app: pantry check, scaling, and the assistant.