Americandairy-freenut-freesoy-free
Oyster Stuffing for Turkey
From The complete cook book, 1900
Serves 5
Can be served around turkey or chicken.
Presented as published in 1900. 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
617Calories
27 gProtein
19 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein27 g
Carbohydrates19 g
Fiber0.6 g
Sugars3.1 g
Total Fat47 g
Saturated Fat24 g
Monounsaturated Fat15 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol283 mg
Sodium440 mg
Potassium635 mg
Calcium253 mg
Iron18 mg
Magnesium75 mg
Phosphorus435 mg
Zinc142 mg
Copper10 mg
Manganese1.2 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A95 mcg
Vitamin E4 mg
Vitamin K5.9 mcg
Vitamin B60.2 mg
Vitamin B1232 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate53 mcg
Choline326 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 31. The excerpt below is the record exactly as published.
OYSTER STUFFING FOR TURKEY. Take three or four dozen nice plump oysters, wash and bread them, add to them a tumblerful of bread crumbs; chop up a tumblerful of nice beef suet; mix together, and moisten with three eggs; season with salt, pepper, a little butter, a teaspoonful of mace, and some cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.