Stuffing
From What to Have for Dinner, 1905
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
1970Calories
34 gProtein
418 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories1970 kcal
Protein34 g
Carbohydrates418 g
Fiber4.5 g
Sugars0.6 g
Total Fat17 g
Saturated Fat3.1 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat6.7 g
Cholesterol0 mg
Sodium159 mg
Potassium3715 mg
Calcium267 mg
Iron16 mg
Magnesium304 mg
Phosphorus666 mg
Zinc2.4 mg
Copper2.7 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0.5 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate625 mcg
Choline34 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 28. The excerpt below is the record exactly as published.
STUFFING. Shell chestnuts and cook in boiling salted water until soft; drain and force through a potato ricer; there should be one and one-half cups. Add one and one- half cups cracker crumbs, moisten with cream and sea- son with salt and poultry seasoning
Cook this with the app: pantry check, scaling, and the assistant.