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Truffle and Chestnut Stuffing for Poultry and Game
From The Landmarks club cook book, 1903
Serves 10
Presented as published in 1903. 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
611Calories
5 gProtein
79 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein5.5 g
Carbohydrates79 g
Fiber0.3 g
Sugars4.3 g
Total Fat30 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol28 mg
Sodium1047 mg
Potassium973 mg
Calcium80 mg
Iron2.5 mg
Magnesium76 mg
Phosphorus149 mg
Zinc0.5 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D0.6 mcg
Vitamin C14 mg
Vitamin A17 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate105 mcg
Choline9.6 mg
Caffeine1.7 mg
Water10 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 32. The excerpt below is the record exactly as published.
TRUFFLE AND CHESTNUT STUFFING FOR POULTRY AND GAME. Remove the outer skin of a quart of chestnuts, put them in a saucepan with a bay leaf, a lump of salt, plenty of corian- der seeds ; cover them with water, boil until tender and drain the chestnuts, peel off the inner skin; allow half pound fat bacon, quarter pound truffles cut up in small pieces, season with pepper, spices ; add a little thyme
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