egg-freesoy-freefish-freeshellfish-free

Swedish Turkey Stuffing

Name: Swedish Turkey Stuffing
Yield: 8 servings
Ingredients: 2 cups stale bread crumbs; 1/2 cup melted butter; 1/2 cup raisins, seeded and cut in pieces; 1/4 cup English walnut meats, broken in pieces; salt and pepper; sage

From The Cook County cook book, 1912

Serves 8

Presented as published in 1912. 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

255Calories

5 gProtein

31 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories255 kcal

Protein5.4 g

Carbohydrates31 g

Fiber1.9 g

Sugars9.6 g

Total Fat13 g

Saturated Fat7.2 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol32 mg

Sodium226 mg

Potassium162 mg

Calcium66 mg

Iron1.8 mg

Magnesium18 mg

Phosphorus73 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A92 mcg

Vitamin E0.4 mg

Vitamin K3.3 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate34 mcg

Choline8.2 mg

Caffeine0 mg

Water8.8 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 200. The excerpt below is the record exactly as published.

SWEDISH TURKEY STUFFING.— 2 cups stale bread crumbs; Yz cup melted butter; Yt cup raisins, seeded and cut in COOK COUNTY COOK BOOK 293 pieces; J^ cup English walnut meats, broken in pieces; salt and pep- per, sage. Mix ingredients in the order given. — Mrs. Roger Raw- lings, Chicago Heights, 111. CHESTNUT SAUCE FOR ROAST TURKEY.— Boil chest- nuts tender, peel, cut them in halves, and mix in a brown sauce made in the turkey-pan. — Eloise Jennings, Winnetka, 111. ROLLS STUFFED WITH TURKEY.— Light rolls, shaped like finger rolls, but larger, maybe cut open on one side, the crumbs dug out, and the cavity filled with minced and seasoned chicken, turkey, ham or tongue. Close the roll and bind it with narrow ribbon, tied with a bow and floating ends. Tie the ham rolls with one color, and the chicken with another. — Mrs. E. D. Bennett, Bartlett, 111. SCALLOP OF TURKEY AND OYSTERS.— Cut cold roast, or boiled turkey into inch lengths, free from skin and gristle, and put a layer in the bottom of a buttered bake-dish. Season with salt and pepper

Read the full page as publishedCollapse the page

Cook this with the app: pantry check, scaling, and the assistant.