dairy-freenut-freeegg-freesoy-freefish-free
Boiled or Steamed Turkey or Fowl
From Mrs. Lincoln's Boston cook book, 1884
Serves 6
Turkeys are better steamed than boiled.
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
Nutrition per serving
114Calories
3 gProtein
23 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories114 kcal
Protein3.3 g
Carbohydrates23 g
Fiber0.9 g
Sugars2.4 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0.3 mg
Sodium414 mg
Potassium73 mg
Calcium29 mg
Iron1.1 mg
Magnesium12 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate50 mcg
Choline4.3 mg
Caffeine0 mg
Water1.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 153. The excerpt below is the record exactly as published.
Boiled or Steamed Turkey or Fowl. Clean; rub well with salt^ pepper^ and lemon juice ^ and stuff with oyster or bread stuffing
Cook this with the app: pantry check, scaling, and the assistant.