Liver and Truffle Stuffing for a Pig or Turkey

Name: Liver and Truffle Stuffing for a Pig or Turkey
Ingredients: a pound of truffles; one-half pound of fat bacon; half a pound of nice veal liver; a large spoonful of butter; a spoonful of black pepper; a clove of garlic; a bunch of sweet basil; thyme, dried and powdered

From La cuisine creole, 1885

For turkey, add bread crumbs and beaten eggs.

Presented as published in 1885. 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

4691Calories

74 gProtein

216 gCarbs

401 gFat

Full nutrition (34 nutrients)

Calories4691 kcal

Protein74 g

Carbohydrates216 g

Fiber13 g

Sugars174 g

Total Fat401 g

Saturated Fat176 g

Monounsaturated Fat161 g

Polyunsaturated Fat32 g

Omega-30.4 g

Cholesterol1245 mg

Sodium826 mg

Potassium2147 mg

Calcium760 mg

Iron23 mg

Magnesium277 mg

Phosphorus1650 mg

Zinc35 mg

Copper29 mg

Manganese3.1 mg

Vitamin D5.7 mcg

Vitamin C4.1 mg

Vitamin A27193 mcg

Vitamin E11 mg

Vitamin K41 mcg

Vitamin B62.3 mg

Vitamin B12138 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)6.7 mg

Niacin (B3)25 mg

Folate326 mcg

Choline800 mg

Caffeine68 mg

Water229 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 17. The excerpt below is the record exactly as published.

LIVEB AND TRUFFLB STUFPING FOR A PIG OE TUBKBY. Pare and eut înto small pièces a pound of truffles, put them into a stewpan with a large spoonful of butter, one-half pound of fat bacon, chopped very fine; add a spoonful of black pepper, a clove of garlic, a little sait, a bunch of sweet basil and thyme, dried and powdered ; add also half a pound of nice veal liver

Cook this with the app: pantry check, scaling, and the assistant.