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Dressing for Turkey or Chicken
From The Henderson cook book, 1914
Serves 6
Presented as published in 1914. 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
316Calories
11 gProtein
58 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories316 kcal
Protein11 g
Carbohydrates58 g
Fiber3.6 g
Sugars5 g
Total Fat12 g
Saturated Fat1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.6 g
Cholesterol21 mg
Sodium586 mg
Potassium159 mg
Calcium148 mg
Iron3.9 mg
Magnesium35 mg
Phosphorus134 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate86 mcg
Choline12 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 17. The excerpt below is the record exactly as published.
DRESSING FOR TURKEY OR CHICKEN". One quart toasted bread crumbs, moistened with hot water, 4 tablespoons of butter, well-beaten yolks of eggs, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.