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Boiled Turkey
From Original White House Cookbook, 1887
Serves 8
Serve with oyster or celery sauce.
Presented as published in 1887. 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
3Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.3 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.9 mg
Sodium6.1 mg
Potassium7.4 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.2 mcg
Choline1.6 mg
Caffeine0 mg
Water2.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 48. The excerpt below is the record exactly as published.
boiled turkey and chicken, and the remainder of the can of oysters used to make an oyster sauce to be poured over the turkey when served ; served generally in a separate dish, to be dipped out as a person desires. These recipes were obtained from an old colored cook, who was famous for his fine dressings for fowls, fish and meats, and his advice was, always soak stale bread in cold liquid, either milk or water, when used for stuffing or for puddings, as they were much lighter. Hot liquid makes them heavy. BOILED TURKEY. Prepare as you would for baking or roasting; fill with an oyster stuf- fing, made as the above. Tie the legs and wings close to the body, place in salted boiling water
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