vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Poultry Stuffing
From The bride's cook book, 1915
Serves 8
Presented as published in 1915. 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
356Calories
8 gProtein
43 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories356 kcal
Protein8 g
Carbohydrates43 g
Fiber2.7 g
Sugars3.7 g
Total Fat17 g
Saturated Fat13 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium440 mg
Potassium118 mg
Calcium110 mg
Iron2.9 mg
Magnesium26 mg
Phosphorus99 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate64 mcg
Choline8.8 mg
Caffeine0 mg
Water3.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 50. The excerpt below is the record exactly as published.
POULTRY STUFFING One quart stale bread crumbs, salt, pepper, and powdered thyme to season highly, one-half cup melted butter sub- stitute. CHESTNUT STUFFING FOR POULTRY One pint fine bread crumbs, one pint shelled and boiled French chestnuts chopped fine, salt, pepper and chopped parsley to season, one-half cup melted butter substitute
Cook this with the app: pantry check, scaling, and the assistant.