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Truffle Stuffing for Turkey
From Good Things to Eat as Suggested by Rufus, 1911
Serves 8
Serve with truffle sauce.
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
561Calories
5 gProtein
38 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein5.3 g
Carbohydrates38 g
Fiber2.1 g
Sugars33 g
Total Fat54 g
Saturated Fat21 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol92 mg
Sodium81 mg
Potassium255 mg
Calcium136 mg
Iron1.5 mg
Magnesium41 mg
Phosphorus148 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A122 mcg
Vitamin E1.6 mg
Vitamin K5.1 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate7.7 mcg
Choline6 mg
Caffeine13 mg
Water14 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 27. The excerpt below is the record exactly as published.
TRUFFLE STUFFING FOR TURKEY— Brush well one and one-half pounds of truffles, peel them, mince the peel very fine, cut the truffles into slices, put them all into a saucepan with one-quarter pound of minced fat bacon and any obtainable fat from the turkey. Also a good size lump of butter, with salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.