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Braised Turkey
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve mushroom brown sauce separately. The stock can be used for sauces.
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
516Calories
3 gProtein
12 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories516 kcal
Protein3.2 g
Carbohydrates12 g
Fiber2.6 g
Sugars5.9 g
Total Fat51 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat5.9 g
Cholesterol32 mg
Sodium92 mg
Potassium487 mg
Calcium64 mg
Iron0.3 mg
Magnesium20 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.8 mcg
Vitamin C20 mg
Vitamin A270 mcg
Vitamin E0.2 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate47 mcg
Choline14 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 153. The excerpt below is the record exactly as published.
one-quarter of a pound of sliced salt pork, one gill each of chopped celery, turnip, carrot, and onion; Lay the turkey on this pork, breast up. Cover the pan, I I VARIOUS MODES OF COOKING MEAT. 293 and place in a moderate oven. At the end of half an hour add one quart of hot chicken stock. Baste the turkey with this stock every fifteen minutes, and season well at the same time with salt and pepper. Cook in all for three hours. The last half-hour remove the cover of the braising-pan ; also the paper and pork from the breast of the turkey. Let the meat brown slightly. When the turkey is done, lift it from the braising-pan, untruss it, and put it on a large platter. Fasten paper ornaments on the ends of the " drumsticks." Into these Braised Turkey
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