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Turkey-and-Chestnut Salad
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
777Calories
57 gProtein
93 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories777 kcal
Protein57 g
Carbohydrates93 g
Fiber0 g
Sugars0.2 g
Total Fat18 g
Saturated Fat4.3 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat5.3 g
Omega-30.2 g
Cholesterol170 mg
Sodium309 mg
Potassium1702 mg
Calcium102 mg
Iron4.9 mg
Magnesium147 mg
Phosphorus595 mg
Zinc4.6 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0.7 mcg
Vitamin C18 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B62.2 mg
Vitamin B122.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)19 mg
Folate147 mcg
Choline137 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 95. The excerpt below is the record exactly as published.
TUBKEY-AND-CHESTNUT SALAD. Janet McKenzie Hill, Boston. Prepare the chestnuts as previously directed, using twice as much turkey meat
Cook this with the app: pantry check, scaling, and the assistant.