Oyster Stuffing for Turkey

Name: Oyster Stuffing for Turkey
Ingredients: three or four dozen nice plump oysters; a tumblerful of bread crumbs; a tumblerful of nice beef suet; three eggs; sait; pepper; a teaspoonful of mace; some cayenne pepper

From La cuisine creole, 1885

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

1141Calories

122 gProtein

51 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories1141 kcal

Protein122 g

Carbohydrates51 g

Fiber0.4 g

Sugars12 g

Total Fat46 g

Saturated Fat13 g

Monounsaturated Fat10 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol1278 mg

Sodium1744 mg

Potassium3023 mg

Calcium1150 mg

Iron86 mg

Magnesium345 mg

Phosphorus2045 mg

Zinc709 mg

Copper52 mg

Manganese5.4 mg

Vitamin D3 mcg

Vitamin C0.4 mg

Vitamin A475 mcg

Vitamin E17 mg

Vitamin K18 mcg

Vitamin B60.8 mg

Vitamin B12159 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2.3 mg

Niacin (B3)17 mg

Folate198 mcg

Choline1611 mg

Caffeine0 mg

Water1716 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 13. The excerpt below is the record exactly as published.

OYSTER STUFFING FOR TURKBY. Take three or four dozen nice plump oysters, wash and beard them, add to them a tumberful of bread crumbs ; chop up a tumblerf ul of nice beef suet ; mix to- gether, and moisten with three eggs; season with sait, pepper, a little butter, a teaspoonf ul of mace, and some cayenne pepper

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