Devilled Turkey with Butter
From The Swedish, French, American cook book, 1918
Serves 2
Can be served for breakfast, luncheon, or dinner.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 312. The excerpt below is the record exactly as published.
Devilled Turkey with Butter ( Dindon a la Diable au Beurre) When roast turkey is at hand from the meal before, it can be used for devilling. Take the legs, wings, or any part that there is. Spread all over with butter and mustard mixed
Cook this with the app: pantry check, scaling, and the assistant.