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Chestnut Stuffing for Turkey
From The new Annie Dennis cook book, 1905
Serves 8
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
Nutrition per serving
452Calories
6 gProtein
93 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein6.4 g
Carbohydrates93 g
Fiber0.1 g
Sugars0.2 g
Total Fat6.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.9 g
Cholesterol4.1 mg
Sodium337 mg
Potassium1214 mg
Calcium79 mg
Iron2.9 mg
Magnesium89 mg
Phosphorus174 mg
Zinc0.5 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D3.1 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate132 mcg
Choline2.1 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 87. The excerpt below is the record exactly as published.
Chestnut Stuffing for Turkey Shell and blanch (by pouring over them boiling water, and letting it remain five or ten minutes, then slipping the skin) one quart of chestnuts. Put them on to cook in boiling water; when tender, drain and chop. Season with one teaspoonful of salt, quarter teaspoonf ul of butter. The addition of two tablespoon- fuls of heavy cream improves the flavor, but it is not necessary. Mix in the dressing one teacupful of very small button mushrooms
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