Fricassed Turkey
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 38. The excerpt below is the record exactly as published.
Fricassed Turkey (Cold Meat Cookery). The remains of cold roast or boiled turkey, a strip of lemon peel, a bunch of savory herbs, one onion; pepper and salt to taste. 1 pint of water, 4 tablespoons of cream, the yolk of an egg
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