Americandinner
Baked Turkey
From The new Kentucky home cook book, 1884
Serves 8
Presented as published in 1884. 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
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 30. The excerpt below is the record exactly as published.
BAKED TURKEY. Have the turkey properly dressed ; wash it carefully, rub- bing it inside and out with salt. Make a dressing of rolled cracker or bread crumbs, salt, pepper, and one-quarter of a pound of butter; if you wish, add a little minced onion and sage. Yfhen putting the dressing in the turkey, be careful to fill up around the neck so as to make it a good shape. If the turkey is not very fat, before rubbing on the salt or putting in the dressing, pour boiling water over it, to plump 64 The New Kentucky Home Cook Book. it. If the turkey is young and tender, allow ten minutes to the pound for cooking; if old and tough, let it cook longer. Put it in a pan, with one quart of water and salt and pep- per; a few slices of middling are a nice addition ; baste it very frequently, and cook it a nice brown all over. Take out the turkey ; dredge a little flour in the gravy, and boil it a few moments. Cut up the giblets, which must be put in the pan when the turkey is first put on; pour the whole into a gravy-bowl. Boil eggs hard ; pour part of the gravy over them, which is very nice, helping one egg with each slice of turkey. DRESSING FOR A TURKEY. Take the crumb of one large loaf of bread rubbed fine, two well-beaten eggs, half a tea-cupful of butter, one tea- cupful of celery chopped fine, one tea-spoonful of sal
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Cook this with the app: pantry check, scaling, and the assistant.