nut-freesoy-freefish-freeshellfish-free
Boiled Turkey with Celery
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Serve with celery sauce. The stuffing can be made with oysters instead of celery.
Presented as published in 1880. 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
309Calories
12 gProtein
52 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories309 kcal
Protein12 g
Carbohydrates52 g
Fiber3.3 g
Sugars4.5 g
Total Fat9.1 g
Saturated Fat1.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol72 mg
Sodium2888 mg
Potassium177 mg
Calcium146 mg
Iron3.8 mg
Magnesium34 mg
Phosphorus154 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K5.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate85 mcg
Choline60 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 64. The excerpt below is the record exactly as published.
Boiled Turkey with Celery. Chop half a head of celery very fine. Mix with it one quart of bread crumbs, two scant table-spoonfuls of salt, half a teaspoonful of pepper, two heaping table -spoonfuls of butter and two eggs
Cook this with the app: pantry check, scaling, and the assistant.