gluten-freedairy-freenut-freeegg-freesoy-free
Boiled Turkey
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
Serve with celery sauce or oyster sauce.
Presented as published in 1898. 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
80Calories
9 gProtein
4 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein9.2 g
Carbohydrates4.1 g
Fiber0 g
Sugars0.9 g
Total Fat2.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol62 mg
Sodium134 mg
Potassium241 mg
Calcium89 mg
Iron6.9 mg
Magnesium28 mg
Phosphorus152 mg
Zinc59 mg
Copper4.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E1.3 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B1213 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate11 mcg
Choline99 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 185. The excerpt below is the record exactly as published.
Boiled Turkey. — Many people consider that “ Turkey Boiled is Turkey Spoiled.” At any rate an old Turkey should never be boiled. If it is to be boiled, boil it in stock with plenty of vegetables. Bring the Turkey to the boil and then let it simmer gently for one hour and a half. The stuffing may be herb stuffing or made of celery or of oysters. About two dozen sauce oysters will be wanted
Cook this with the app: pantry check, scaling, and the assistant.