Oyster Dressing for Turkey

Name: Oyster Dressing for Turkey
Ingredients: One pound crackers crumbled fine; two stalks chopped celery; half cup melted butter; two quarts oysters strained from liquor

From The Elm City cook book, 1896

Presented as published in 1896. 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

3302Calories

147 gProtein

333 gCarbs

237 gFat

Full nutrition (33 nutrients)

Calories3302 kcal

Protein147 g

Carbohydrates333 g

Fiber7.3 g

Sugars20 g

Total Fat237 g

Saturated Fat27 g

Monounsaturated Fat53 g

Polyunsaturated Fat54 g

Cholesterol1045 mg

Sodium2755 mg

Potassium4938 mg

Calcium1767 mg

Iron108 mg

Magnesium490 mg

Phosphorus2996 mg

Zinc783 mg

Copper58 mg

Manganese8.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A258 mcg

Vitamin E26 mg

Vitamin K48 mcg

Vitamin B60.9 mg

Vitamin B12174 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)3.3 mg

Niacin (B3)37 mg

Folate547 mcg

Choline1352 mg

Caffeine0 mg

Water1876 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 28. The excerpt below is the record exactly as published.

OYSTER DRESSING FOR TURKEY. One pound crackers crumbled fine, add two stalks chopped celery, half cup melted butter, salt and pepper to taste, two quarts oysters strained from liquor

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