Americandairy-freeegg-freesoy-freefish-freeshellfish-free
Chestnut Stuffing for Turkey
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
Presented as published in 1911. 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
495Calories
8 gProtein
66 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories495 kcal
Protein7.9 g
Carbohydrates66 g
Fiber1.7 g
Sugars2.3 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.2 g
Cholesterol13 mg
Sodium297 mg
Potassium573 mg
Calcium102 mg
Iron3.1 mg
Magnesium53 mg
Phosphorus134 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate96 mcg
Choline6.6 mg
Caffeine0 mg
Water7.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 24. The excerpt below is the record exactly as published.
CHESTNUT STUFFING FOR TURKEY— Put a dozen or fifteen large chestnuts into a saucepan of water, and boil them until they are quite tender, then take off the shells and skins, put into a mortar and pound them. Put four ounces of shredded beef suet into a basin, stir in one-half pound of bread crumbs, season with salt and pepper to taste, and squeeze in a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.