gluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Truffle and Chestnut Stuffing
From The white ribbon cook book, 1894
Serves 10
Presented as published in 1894. 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
694Calories
4 gProtein
47 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein3.8 g
Carbohydrates47 g
Fiber0.8 g
Sugars9.2 g
Total Fat55 g
Saturated Fat22 g
Monounsaturated Fat24 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol55 mg
Sodium101 mg
Potassium537 mg
Calcium67 mg
Iron1.6 mg
Magnesium46 mg
Phosphorus105 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D1.1 mcg
Vitamin C7.4 mg
Vitamin A33 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate54 mcg
Choline20 mg
Caffeine3.4 mg
Water12 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 24. The excerpt below is the record exactly as published.
Truffle and Chestnut Stuffing— One lb. fat bacon, 2 shallots, 1 lb. chestnuts, )4, lb. truffles, pepper, salt, spices, thyme, marjoram
Cook this with the app: pantry check, scaling, and the assistant.