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Chestnut Stuffing for Turkey
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
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
365Calories
4 gProtein
57 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories365 kcal
Protein4.3 g
Carbohydrates57 g
Fiber1.1 g
Sugars1.2 g
Total Fat14 g
Saturated Fat5.8 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat3.2 g
Omega-30.3 g
Cholesterol19 mg
Sodium422 mg
Potassium647 mg
Calcium72 mg
Iron2.3 mg
Magnesium52 mg
Phosphorus125 mg
Zinc0.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C8.9 mg
Vitamin A62 mcg
Vitamin E0.7 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate79 mcg
Choline3.4 mg
Caffeine0 mg
Water7.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 39. The excerpt below is the record exactly as published.
Chestnut Stuffing for Turkey. Shell 1 pint of large chestnuts; pour on boiling water and remove the inner skin. Boil in salted water, or stock until soft. Mash fine and mix with them 1 cup of fine rolled crackers. Season with 1 teaspoon of salt, 1 saltspoon of pep- per and 1 teaspoon of chopped parsley. Moisten with 1-3 cup of melted butter
Cook this with the app: pantry check, scaling, and the assistant.