Americandinnergluten-freeegg-freesoy-freefish-freeshellfish-free
Turkey Roasted with Chestnut Dressing
From European and American cuisine, 1914
Serves 2
Ensure the turkey is well-prepared before stuffing.
Presented as published in 1914. 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
754Calories
29 gProtein
73 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein29 g
Carbohydrates73 g
Fiber6.1 g
Sugars25 g
Total Fat50 g
Saturated Fat14 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.3 g
Omega-30.2 g
Cholesterol142 mg
Sodium4434 mg
Potassium1404 mg
Calcium351 mg
Iron2.3 mg
Magnesium86 mg
Phosphorus523 mg
Zinc4 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D3.9 mcg
Vitamin C29 mg
Vitamin A110 mcg
Vitamin E1.8 mg
Vitamin K11 mcg
Vitamin B60.9 mg
Vitamin B122.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.9 mg
Folate82 mcg
Choline105 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 266. The excerpt below is the record exactly as published.
Turkey roasted with Chestnut Dressing.— Place a sauce- pan with V/f pound large chestnuts over the fire, cover with boil- ing water, cook 20 minutes ; then drain off the water ; remove the shells and brown skin ; put half of the chestnuts in a saucepaUi^ add 1 pint of milk, and 1 ounce butter ; cook until the nuts are soft ; then mash them fine, turn them into a bowl, and when cold add 1 even tablespoonful salt, 1 even teaspoonful pepper, Vt pound sausage meat,
Cook this with the app: pantry check, scaling, and the assistant.