dairy-freesoy-freefish-freeshellfish-free
Galantine of Turkey
From Cookery for every household, 1914
Serves 8
May coat with white chaudfroid sauce instead of brown glaze.
Presented as published in 1914. 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
738Calories
43 gProtein
10 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories738 kcal
Protein43 g
Carbohydrates9.8 g
Fiber2.1 g
Sugars1.8 g
Total Fat57 g
Saturated Fat20 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol279 mg
Sodium405 mg
Potassium832 mg
Calcium72 mg
Iron3.7 mg
Magnesium63 mg
Phosphorus476 mg
Zinc6 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C18 mg
Vitamin A41 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B61 mg
Vitamin B124 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate29 mcg
Choline118 mg
Caffeine0.2 mg
Water196 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 463. The excerpt below is the record exactly as published.
Galantine of Turkey 1 turkey (medium size). 1 J lbs. veal. 1 lb. fresh pork. \ lb. fat bacon. \ lb. bread-crumbs. Seasoning. Grated lemon rind. 1 glass sherry. | lb. cooked tongue. 4 hard-boiled eggs. A few truffles. 3 oz. pistachio nuts
Cook this with the app: pantry check, scaling, and the assistant.