soy-freefish-freeshellfish-free
Turkey Dressing, No. 2 (German)
From Around-the-world cook book, 1913
Serves 16
Presented as published in 1913. 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
600Calories
23 gProtein
25 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein23 g
Carbohydrates25 g
Fiber12 g
Sugars7.6 g
Total Fat51 g
Saturated Fat4.5 g
Monounsaturated Fat31 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol29 mg
Sodium22 mg
Potassium782 mg
Calcium305 mg
Iron3.8 mg
Magnesium268 mg
Phosphorus514 mg
Zinc3.3 mg
Copper1 mg
Manganese2.1 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A20 mcg
Vitamin E25 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.6 mg
Folate46 mcg
Choline75 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 25. The excerpt below is the record exactly as published.
\ TURKEY DRESSING, NO. 2 GERMAN Baker's bread, y^ loaf, Milk, 2 cups, Butter, 1 tablespoon, Eggs, 2, Sugar, 1 tablespoon. Dried currants, 3 tablespoons, Sweet almonds, 12, cut fine. Citron, salt, pepper
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