soy-freefish-freeshellfish-free
Mexican Stuffing for Turkey
From The Landmarks club cook book, 1903
Serves 3
Test for doneness with a straw.
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
613Calories
29 gProtein
43 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein29 g
Carbohydrates43 g
Fiber5.1 g
Sugars18 g
Total Fat51 g
Saturated Fat9.5 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol269 mg
Sodium387 mg
Potassium885 mg
Calcium611 mg
Iron3.7 mg
Magnesium154 mg
Phosphorus667 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.7 mg
Folate24 mcg
Choline205 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 10. The excerpt below is the record exactly as published.
MEXICAN STUFFING FOR TURKEY. Soak a couple of rolls or a piece of bread, finely crumbled, in a quart of milk. When sufficiently soaked, add three eggs (without beating), 2 oz. butter, a little salt and dust of nutmeg, 4 oz. almonds
Cook this with the app: pantry check, scaling, and the assistant.