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Walnut Stuffing
From The farm cook & rule book, 1923
Serves 2
Use in stuffing tame ducks and rabbits.
Presented as published in 1923. 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
570Calories
11 gProtein
22 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein11 g
Carbohydrates22 g
Fiber5.4 g
Sugars2 g
Total Fat49 g
Saturated Fat6.7 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat31 g
Omega-30.1 g
Cholesterol15 mg
Sodium341 mg
Potassium575 mg
Calcium93 mg
Iron1.7 mg
Magnesium103 mg
Phosphorus294 mg
Zinc2 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A61 mcg
Vitamin E0.3 mg
Vitamin K3.8 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate6.9 mcg
Choline18 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 70. The excerpt below is the record exactly as published.
Walnut Stuffing Make Potato Stuffing, omitting the onion, sage and fat pork and adding 1 cupful of chopped black or English walnuts.
Cook this with the app: pantry check, scaling, and the assistant.