Minced and Devilled Turkey
From Louis' every woman's cook book, 1910
This is a very tasty dish and may be served as an entree for a dinner or luncheon.
Presented as published in 1910. 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
3412Calories
104 gProtein
229 gCarbs
233 gFat
Full nutrition (34 nutrients)
Calories3412 kcal
Protein104 g
Carbohydrates229 g
Fiber12 g
Sugars45 g
Total Fat233 g
Saturated Fat125 g
Monounsaturated Fat73 g
Polyunsaturated Fat21 g
Omega-30.9 g
Cholesterol672 mg
Sodium5973 mg
Potassium3286 mg
Calcium800 mg
Iron28 mg
Magnesium261 mg
Phosphorus1275 mg
Zinc8.6 mg
Copper1.3 mg
Manganese2.2 mg
Vitamin D0.9 mcg
Vitamin C34 mg
Vitamin A1502 mcg
Vitamin E7.1 mg
Vitamin K32 mcg
Vitamin B62 mg
Vitamin B122 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)42 mg
Folate372 mcg
Choline310 mg
Caffeine0 mg
Water463 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 50. The excerpt below is the record exactly as published.
MINCED AND DEVILLED TURKEY ^ Cut from the breast of a cooked turkey six slices about a quarter of an inch thick. Trim them oval-shape, about two inches long. Mix a tablespoonful of English mustard with a little Worcestershire sauce so as to obtain a paste. Spread it over the slices of turkey, sprinkle with bread crumbs and a little melted butter; put the pieces on a pie-plate and brown them slightly in the oven. With the remaining trimmings and dark meat prepare a hash. Cook six slices of bacon, and have ready six pieces of toast
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