Stuffing—Chestnut
From The Central cook book, 1924
Presented as published in 1924. 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
3329Calories
39 gProtein
472 gCarbs
143 gFat
Full nutrition (34 nutrients)
Calories3329 kcal
Protein39 g
Carbohydrates472 g
Fiber3.6 g
Sugars0.4 g
Total Fat143 g
Saturated Fat77 g
Monounsaturated Fat37 g
Polyunsaturated Fat10 g
Omega-30.2 g
Cholesterol341 mg
Sodium1406 mg
Potassium5047 mg
Calcium469 mg
Iron17 mg
Magnesium394 mg
Phosphorus893 mg
Zinc3 mg
Copper3.4 mg
Manganese7 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A487 mcg
Vitamin E2.2 mg
Vitamin K14 mcg
Vitamin B63.3 mg
Vitamin B120.1 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate679 mcg
Choline36 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 11. The excerpt below is the record exactly as published.
Stuffing—Chestnut 2 cups chestnuts. 34 teaspoon salt. 1/3 cup melted butter. _ 1 teaspoon pepper. 1 cup cracker crumbs. 34 cup milk or cream
Cook this with the app: pantry check, scaling, and the assistant.