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Roast Turkey with Chestnuts
From Twentieth century home cook book, 1905
Serves 8
Presented as published in 1905. 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
15Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein0.8 g
Carbohydrates2.5 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1.9 mg
Sodium7.2 mg
Potassium38 mg
Calcium2.4 mg
Iron0.1 mg
Magnesium3.1 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.7 mcg
Choline1.6 mg
Caffeine0 mg
Water2.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 71. The excerpt below is the record exactly as published.
OAST TURKEY, WITH CHESTNUTS. Prepare the turkey in the usual way for roasting ; for dressing take some bread cut in dice ; season with salt, pepper, sage and sweet marjoram one dozen chestnuts which have been previously boiled and chopped
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