Americandairy-freenut-freesoy-freefish-freeshellfish-free
Stuffing for Turkey
From Superior cook book, 1905
Serves 6
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
22Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein1.3 g
Carbohydrates2.4 g
Fiber0.4 g
Sugars1.1 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium13 mg
Potassium48 mg
Calcium10 mg
Iron0.2 mg
Magnesium3.5 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1.9 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate8.7 mcg
Choline26 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 11. The excerpt below is the record exactly as published.
pepper. Tut a \'v\v pi(H-ei-s of huttei' on turkey and roast in nnoderately Itot oven. Baste everv in nr lo minutes. Wlien hi'own. whicli will he in ahout Ij hours, turn turkey on the other <idc and haste as hefore. It sliould re.piire •'.}, hours to roast a turkey of this size. Stuffing Soak i a loaf of stale home made bread in cold water, .squeeze dry, add 1 egg. a little salt'. lu'pper and sao-e. Frv a small onion
Cook this with the app: pantry check, scaling, and the assistant.