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Truffle and Chestnut Stuffing
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
This stuffing is rich and flavorful.
Presented as published in 1911. 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
385Calories
8 gProtein
38 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein8.3 g
Carbohydrates38 g
Fiber0.5 g
Sugars7.4 g
Total Fat22 g
Saturated Fat8.5 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol35 mg
Sodium311 mg
Potassium507 mg
Calcium57 mg
Iron1.4 mg
Magnesium42 mg
Phosphorus147 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C5.8 mg
Vitamin A32 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate43 mcg
Choline18 mg
Caffeine2.8 mg
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 26. The excerpt below is the record exactly as published.
TRUFFLE AND CHESTNUT STUFFING— Peel off the thick outer skin of the chestnuts, put them into a saucepan with a bay leaf, a lump of salt, and plenty of coriander seeds. Cover them with water, and boil until nearly tender. Drain the chest- nuts and peel off the inner skin, for every half pound of chest- nuts, weighed after they are boiled and peeled, allow one-half pound of bacon, one-quarter pound of truffles, and the chestnuts all cut up into small pieces; season to taste with salt, pepper and spices and add a little each of powdered thyme and mar- joram
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