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Stuffing For Turkey
From Cooking for profit, 1886
Serves 10
Cost of stuffing is approximately 15c.
Presented as published in 1886. 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
582Calories
13 gProtein
69 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein13 g
Carbohydrates69 g
Fiber4.4 g
Sugars6 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol16 mg
Sodium940 mg
Potassium196 mg
Calcium180 mg
Iron4.7 mg
Magnesium43 mg
Phosphorus162 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.4 mg
Vitamin K8.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate103 mcg
Choline15 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 28. The excerpt below is the record exactly as published.
Stuffing For Turkey. 63>-Minced Turkey with Egg. a Poachect 8 solid cups fine minced bread crumbs* 1 heaping teaspoon salt. 1 heaping teaspoon black pepper. 1 heaping teaspoon ground sage. 2 cups warm water. 1 heaping cup finely minced suet
Cook this with the app: pantry check, scaling, and the assistant.