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
4328Calories
92 gProtein
305 gCarbs
302 gFat
Full nutrition (31 nutrients)
Calories4328 kcal
Protein92 g
Carbohydrates305 g
Fiber0.1 g
Sugars0 g
Total Fat302 g
Saturated Fat108 g
Monounsaturated Fat142 g
Polyunsaturated Fat33 g
Cholesterol486 mg
Sodium2042 mg
Potassium4046 mg
Calcium195 mg
Iron13 mg
Magnesium594 mg
Phosphorus1557 mg
Zinc14 mg
Copper2.6 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C226 mg
Vitamin A71 mcg
Vitamin E0.9 mg
Vitamin B63.5 mg
Vitamin B123.1 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2 mg
Niacin (B3)23 mg
Folate436 mcg
Caffeine0 mg
Water798 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 54. The excerpt below is the record exactly as published.
STUFFING. Finely chop two-thirds pound, each, fat salt pork and lean fresh pork. Shell two pounds French chestnuts, cook in boiling salted water until soft, and force through a purée strainer. Add to pork, and season with salt, pepper, thyme and bay leaf
Cook this with the app: pantry check, scaling, and the assistant.