Oyster Stuffing for Turkey
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
638Calories
71 gProtein
34 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories638 kcal
Protein71 g
Carbohydrates34 g
Fiber0 g
Sugars7.8 g
Total Fat21 g
Saturated Fat5.9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat6.6 g
Cholesterol500 mg
Sodium1063 mg
Potassium1950 mg
Calcium738 mg
Iron58 mg
Magnesium225 mg
Phosphorus1213 mg
Zinc491 mg
Copper36 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A163 mcg
Vitamin E11 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B12109 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate88 mcg
Choline813 mg
Caffeine0 mg
Water1113 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 7. The excerpt below is the record exactly as published.
Oyster Stuffing for Turkey To the ordinary seasoned bread stuffing add two dozen small oysters, and moisten slightly with oyster liquor
Cook this with the app: pantry check, scaling, and the assistant.