Good Stuffing for Turkey or Chicken
From The blue ribbon cook book, 1904
For cold stuffing, add one beaten egg.
Presented as published in 1904. 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
826Calories
28 gProtein
154 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories826 kcal
Protein28 g
Carbohydrates154 g
Fiber11 g
Sugars13 g
Total Fat22 g
Saturated Fat2.4 g
Monounsaturated Fat2 g
Polyunsaturated Fat4.7 g
Omega-30.3 g
Cholesterol31 mg
Sodium3802 mg
Potassium750 mg
Calcium535 mg
Iron10 mg
Magnesium104 mg
Phosphorus374 mg
Zinc2.9 mg
Copper0.5 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A6.9 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate142 mcg
Choline16 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 16. The excerpt below is the record exactly as published.
GOOD STUFFING FOR TURKEY OR CHICKEN. Moisten a cupful of bread crumbs with melted butter, season highly with salt, pepper, thyme, chopped parsley, and onion juice. Or, put in a saucepan a tablespoonful 52 THE BLUE EIBBON COOK BOOK. of butter and fry in it one onion chopped fine, then add a cupful of bread which has been soaked in water, all of the water having been pressed out thoroughly, one half cupful of stock, a teaspoonful of salt, a teaspoon each of pepper and thyme, one half cup of celery cut into very small pieces
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