Dressing for Turkey
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
570Calories
51 gProtein
31 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein51 g
Carbohydrates31 g
Fiber1.5 g
Sugars3.3 g
Total Fat25 g
Saturated Fat7.6 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.7 g
Omega-30.2 g
Cholesterol147 mg
Sodium410 mg
Potassium886 mg
Calcium164 mg
Iron3.7 mg
Magnesium72 mg
Phosphorus535 mg
Zinc5.1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C0.6 mg
Vitamin A4.5 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B121.5 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate3.1 mcg
Choline117 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 6. The excerpt below is the record exactly as published.
Dressing for Turkey. Bread ; fresh pork ; 3 eggs ; giblets ; 1 tablespoonful of ginger; salt. Take bread enough to fill turkey and pour boiling milk or water over it. Yv'hen thoroughly soaked, place in a muslin bag, squeeze carefully until dry. Then add Y2 lb of fresh pork and giblets chopped fine, three or four eggs well beaten, one tablespoonful of ginger. Salt to taste
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