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CHESTNUT STUFFING FOR TURKEY

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


CHESTNUT STUFFING FOR TURKEY
E. D. P.


1 teacup of mashed sweet potatoes,

1 teacup of mashed and boiled chestnuts,

1 dessertspoon of butter,

1 wineglass of cream,

Salt and black pepper to the taste.


Mix potatoes, chestnuts, cream, and season.

Put stuffing in when turkey is half-roasted.

Baste often.


The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/

 

 

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