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To Stuff Turkeys with Oysters
From The household (of the Detroit free press), 1886
Serves 8
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
42Calories
5 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein4.9 g
Carbohydrates2 g
Fiber0 g
Sugars0.5 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol32 mg
Sodium70 mg
Potassium124 mg
Calcium45 mg
Iron3.5 mg
Magnesium14 mg
Phosphorus80 mg
Zinc30 mg
Copper2.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.6 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B126.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate5.5 mcg
Choline50 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 489. The excerpt below is the record exactly as published.
TO STUFF TURKEYS WITH OYSTERS
Cook this with the app: pantry check, scaling, and the assistant.