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Larded and Roasted Turkey with Truffles
From The century cook book, 1894
Serves 8
The turkey should be carved simply, with the legs not served at select dinners.
Presented as published in 1894. 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
28Calories
0 gProtein
0 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories28 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.1 g
Saturated Fat0.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Cholesterol3.2 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline3.8 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 123. The excerpt below is the record exactly as published.
Larded and Roasted Turkey, with Truffles. A fat and very tender turkey is an excellent roast; larded, or covered with bacon, it is always welcomed; the best way to roast a turkey is on the spit. It should be previously wrapped in buttered paper, and basted with butter while cooking. One hour and a half, to two hours, is required to roast a turkey on the spit; the fire should be moderate and continual. When it is three parts done, the paper is taken off, so as to facilitate the coloring of the surface. There are two ways of serving roasted turkey, with truffles; the first one consists in filling the turkey with peeled and seasoned truffles; these may be whole or cut up, they are mixed up with rasped bacon. The second consists in filling the turkey simply with rasped bacon mixed with the raw peel of the truffles; previously chopped up; in this case the peeled truffles are cooked at the time in a little good wine, then the liquor is reduced with good gravy. At the moment the roast is dished, the truffles are piled round the turkey, and the gravy sent up in a boat
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