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Boiled or Steamed Turkey
From Twentieth century home cook book, 1905
Serves 8
Steaming is preferred over boiling for better flavor.
Presented as published in 1905. 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
89Calories
3 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories89 kcal
Protein3.1 g
Carbohydrates17 g
Fiber0.7 g
Sugars1.8 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.1 mg
Sodium317 mg
Potassium62 mg
Calcium22 mg
Iron0.9 mg
Magnesium9.6 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate37 mcg
Choline4.9 mg
Caffeine0 mg
Water3.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 71. The excerpt below is the record exactly as published.
BOILED OR STEAMED TURKEY. Clean, rub well with salt, pepper and lemon juice, and stuff with oyster or bread stuffing
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