Boiled Turkey
From Paper-bag cookery, 1911
Presented as published in 1911. 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
98Calories
3 gProtein
23 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein2.5 g
Carbohydrates23 g
Fiber5.9 g
Sugars9.3 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium61 mg
Potassium462 mg
Calcium86 mg
Iron1.1 mg
Magnesium35 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.1 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A501 mcg
Vitamin E0.9 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate41 mcg
Choline16 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 18. The excerpt below is the record exactly as published.
one small chopped carrot, one onion, one clove, a little sweet herb, celery (if de- sired), salt, and pepper, according to taste. Add 1)4 tumblers of water. Seal up bag. Tie a piece of string round the neck of the bag to prevent the water running out. Allow 45 to 60 minutes in a moderate oven. Boiled Turkey
Cook this with the app: pantry check, scaling, and the assistant.