dairy-freenut-freesoy-freefish-freeshellfish-free
Galantine of Turkey
From Twentieth century home cook book, 1905
Serves 2
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
787Calories
65 gProtein
57 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories787 kcal
Protein65 g
Carbohydrates57 g
Fiber1.5 g
Sugars10 g
Total Fat32 g
Saturated Fat9.5 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.1 g
Omega-30.1 g
Cholesterol448 mg
Sodium3170 mg
Potassium968 mg
Calcium84 mg
Iron6.6 mg
Magnesium81 mg
Phosphorus880 mg
Zinc6.3 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D3.1 mcg
Vitamin C1.4 mg
Vitamin A185 mcg
Vitamin E1.6 mg
Vitamin K1.7 mcg
Vitamin B61.2 mg
Vitamin B121.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)19 mg
Folate129 mcg
Choline436 mg
Caffeine0 mg
Water293 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 72. The excerpt below is the record exactly as published.
GALANTINE OF TURKEY. Procure a fat young turkey. Bone in the same manner as directed for boned turkey. Turn the legs and wings inside out, and draw them inside the turkey. Bone a young chicken ; dredge both with salt and pepper. Put the chicken inside the turkey. Mix one pound of lean ham chopped fine one cup of fine cracker crumbs and three eggs
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