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Boned Turkey, Boiled

Name: Boned Turkey, Boiled
Yield: 6 servings
Ingredients: Chop finely about a pound of veal; | pound of salt pork; roll 3 crackers; add 2 eggs well beaten; a little chopped parsley; salt and pepper to taste

From The household cook book, 1902

Serves 6

Presented as published in 1902. 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

447Calories

18 gProtein

1 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories447 kcal

Protein18 g

Carbohydrates1 g

Fiber0 g

Sugars0.1 g

Total Fat41 g

Saturated Fat15 g

Monounsaturated Fat19 g

Polyunsaturated Fat4.8 g

Omega-30 g

Cholesterol146 mg

Sodium93 mg

Potassium291 mg

Calcium23 mg

Iron1 mg

Magnesium21 mg

Phosphorus204 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A29 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.1 mg

Folate19 mcg

Choline55 mg

Caffeine0 mg

Water71 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 119. The excerpt below is the record exactly as published.

BONED TURKEY, BOILED— Chop finely about a pound of veal, and | pound of salt pork; roll 3 crackers, add 2 eggs well beaten, with a little chopped parsley; salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.