dairy-freeegg-freesoy-free
Filling for Boned Turkey
From Temperance cook book, 1887
Serves 4
Serve hot or cold.
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
952Calories
44 gProtein
58 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories952 kcal
Protein44 g
Carbohydrates58 g
Fiber2.5 g
Sugars5.5 g
Total Fat60 g
Saturated Fat18 g
Monounsaturated Fat23 g
Polyunsaturated Fat12 g
Omega-30.3 g
Cholesterol164 mg
Sodium2098 mg
Potassium1268 mg
Calcium152 mg
Iron6.5 mg
Magnesium92 mg
Phosphorus467 mg
Zinc10 mg
Copper0.9 mg
Manganese1.1 mg
Vitamin D3.2 mcg
Vitamin C16 mg
Vitamin A63 mcg
Vitamin E2.4 mg
Vitamin K4.4 mcg
Vitamin B60.6 mg
Vitamin B123.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate88 mcg
Choline135 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 36. The excerpt below is the record exactly as published.
FILLING FOE BONED TURKEY. Two pounds of sausage meat, a can of oysters (without the liquor), a pint of fine bread crumbs, pepper and salt, sweet mar- joram, thyme, celery seed; any or all of these herbs and a can of champignons, and some boiled chestnuts
Cook this with the app: pantry check, scaling, and the assistant.