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Stuffings for Turkeys (Turkish Stuffing)
From The bride's cook book, 1915
Serves 8
Presented as published in 1915. 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
209Calories
3 gProtein
31 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories209 kcal
Protein3.1 g
Carbohydrates31 g
Fiber0.8 g
Sugars0.1 g
Total Fat7.9 g
Saturated Fat1.8 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol0 mg
Sodium75 mg
Potassium161 mg
Calcium19 mg
Iron1.5 mg
Magnesium33 mg
Phosphorus60 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C9.3 mg
Vitamin A9.6 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate69 mcg
Choline1.5 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 50. The excerpt below is the record exactly as published.
STUFFINGS FOR TURKEYS (Turkish Stuffing) 1 Cup Rice 1 Dozen French Chestnuts •4 Cup Shortening •/a Ounce Almonds !4 Teaspoon each of Salt, Paprika and Ground Cinnamon
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