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Turkey Dressing
From The home cook book, 1905
Serves 1
No water should be used in this dressing.
Presented as published in 1905. 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
396Calories
18 gProtein
59 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories396 kcal
Protein18 g
Carbohydrates59 g
Fiber2.8 g
Sugars6.6 g
Total Fat20 g
Saturated Fat2.6 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat3.2 g
Omega-30.3 g
Cholesterol217 mg
Sodium645 mg
Potassium212 mg
Calcium283 mg
Iron4.9 mg
Magnesium38 mg
Phosphorus237 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.7 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 76. The excerpt below is the record exactly as published.
TURKEY DRESSING A nine-pound turkey will require nearly two baker's loaves of bread for dressing. Cut off the crust from the four sides of the loaf. Crumble it coarse. Season with salt and pepper, being careful of the salt, as there is salt in the bread. Season high. Add one large beaten egg, and one heaping tablespoon of melted butter. Mix lightly with the hands. Add thyme for further seasoning
Cook this with the app: pantry check, scaling, and the assistant.