Boned Turkey With Fruit Jelly
From The new Annie Dennis cook book, 1905
Serves 6
Presented as published in 1905. 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
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 173. The excerpt below is the record exactly as published.
Boned Turkey With Fruit Jelly Tinned turkey, whether put up with or without meat jelly, invariably makes a palatable dish. It should be neatly sliced and served with currant or cranberry jelly or with spiced plums, grapes, or cur- rants. Any garnish that may be at hand
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