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Sausage and Chestnut Stuffing
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
403Calories
14 gProtein
59 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein14 g
Carbohydrates59 g
Fiber2.7 g
Sugars5 g
Total Fat19 g
Saturated Fat3.5 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol47 mg
Sodium2133 mg
Potassium509 mg
Calcium101 mg
Iron3.3 mg
Magnesium73 mg
Phosphorus183 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.5 mcg
Vitamin C24 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K19 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate89 mcg
Choline29 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 75. The excerpt below is the record exactly as published.
SAUSAGE AND CHESTNUT STUFFING 1 small onion, finely chopped V4 teaspoon pepper | 2 tablespoons butter ‘ J% teaspoon powdered thyme | 14 pound sausage meat 2 teaspoons parsley, finely : 4 dozen French chestnuts chopped 2 teaspoons salt 1 cup fresh bread crumbs
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