nut-freesoy-freefish-freeshellfish-free
Dressing for Turkey
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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
789Calories
24 gProtein
111 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories789 kcal
Protein24 g
Carbohydrates111 g
Fiber6 g
Sugars17 g
Total Fat33 g
Saturated Fat7.6 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat10 g
Omega-30.9 g
Cholesterol124 mg
Sodium2372 mg
Potassium489 mg
Calcium430 mg
Iron7.7 mg
Magnesium74 mg
Phosphorus480 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1.7 mcg
Vitamin C0.3 mg
Vitamin A83 mcg
Vitamin E2.3 mg
Vitamin K65 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.1 mg
Folate170 mcg
Choline116 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 32. The excerpt below is the record exactly as published.
DRESSING FOR TURKEY. Two cups of breadcrumbs or one of cracker and one of bread, one teaspoon ful of salt, one of sage, one egg, one ta- blespoonful of butter, milk to make it quite moist, sage to taste — two teaspoonfuls of sage
Cook this with the app: pantry check, scaling, and the assistant.