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Stuffing for Turkey, Fillet of Veal, &c.
From Cookery and housekeeping, 1882
Serves 8
A lump of charcoal should be put into the inside, and allowed to remain for a few hours to purify the parts.
Presented as published in 1882. 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
27Calories
0 gProtein
0 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories27 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat2.9 g
Saturated Fat1.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Cholesterol2.1 mg
Sodium0.2 mg
Potassium0.5 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.2 mg
Caffeine0 mg
Water0.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 119. The excerpt below is the record exactly as published.
Stuffing for Turkey, Fillet of Veal, &c. Take equal weights of breadcrumbs and suet, some sweet herbs and lemon peel chopped very fine, chopped ham or tongue, or bacon which has been boiled. Season with pepper and salt (very little salt, if you have used ham, &c.)
Cook this with the app: pantry check, scaling, and the assistant.