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Chestnut Stuffing for Turkey
From Dora's cook book, 1888
Serves 8
Presented as published in 1888. 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
49Calories
1 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein1.5 g
Carbohydrates9.9 g
Fiber1.1 g
Sugars0.5 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1269 mg
Potassium87 mg
Calcium30 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline1.4 mg
Caffeine0 mg
Water1.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 14. The excerpt below is the record exactly as published.
CHESNUT STUFFING FOR TURKEY. Boil the chesnuts and shell them; then blanch them and boil until soft ; mash them fine and mix with a little cream, some bread crumbs, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.