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Broiled Tenderloin of Turkey
From Twentieth century home cook book, 1905
Serves 2
When done, it is as tender as a partridge.
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
Nutrition per serving
13Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories13 kcal
Protein2.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.6 mg
Sodium24 mg
Potassium30 mg
Calcium1.8 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate0.9 mcg
Choline6.6 mg
Caffeine0 mg
Water9.5 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 73. The excerpt below is the record exactly as published.
BROILED TENDERLOIN OF TURKEY. Cut slices from the breast of a raw turkey, sprinkle a small quantity of salt over the slices, place on a double broiler and broil slowly until of a light brown, basting veiy often with butter while cooking
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