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Turkey Dressing
From Temperance cook book, 1887
Serves 1
Dressing can be made without truffles and chestnuts.
Presented as published in 1887. 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
556Calories
18 gProtein
60 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein18 g
Carbohydrates60 g
Fiber5.7 g
Sugars23 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol66 mg
Sodium593 mg
Potassium990 mg
Calcium130 mg
Iron2.4 mg
Magnesium72 mg
Phosphorus264 mg
Zinc2.5 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D1.1 mcg
Vitamin C26 mg
Vitamin A56 mcg
Vitamin E1.3 mg
Vitamin K2.9 mcg
Vitamin B60.7 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate88 mcg
Choline58 mg
Caffeine3.8 mg
Water315 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 148. The excerpt below is the record exactly as published.
TURKEY DRESSING. Ask for sausage for dressing. Get one can of trufles and one can of chestnuts, chop fine and mix the sausage, salt and pep- per to taste; chop two small onions very fine and mix well. The dressing will be very good without the trufles and chestnuts, if prefered, but of course not so nice. A NICE WAY TO PREPARE A SHIN OF BEEF. Crack the bone well, put it in a stew-kettle, and just cover it with water. When it simmers, begin the skimming, and when the water looks clear, add a bunch of sweet herbs, or if the flavor is not liked, one dozen berries of black pepper, the same of all- spice; stew very gently until the bones slip easily from the meat; take out, remove bones, and chop the meat fine, skim off the grease from the liquor in the pot, and return the chopped meat to it; season highly with salt and pepper
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