Jellied Turkey
From Cookery for every household, 1914
Serves 6
Serve chilled as a refreshing dish.
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
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 465. The excerpt below is the record exactly as published.
Jellied Turkey 1 lb. cold turkey meat. 1 qrt. turkey stock. 2 whites of eggs. 1 gill French vinegar. 2 oz. gelatine. Seasoning A few pistachio nuts
Cook this with the app: pantry check, scaling, and the assistant.