Roast Turkey

Name: Roast Turkey
Ingredients: One turkey; two ounces of butter; one ounce of flour; one-half pint of second stock; two teaspoonfuls of salt; two teaspoonfuls of pepper; four ounces of beef suet; seven ounces of bread crumbs; one egg; one tablespoonful of chopped parsley; one heaped teaspoonful of chopped thyme

From The art of cooking, 1880

Chickens, ducks, and geese may also be prepared and roasted in this manner.

Presented as published in 1880. 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

2024Calories

44 gProtein

176 gCarbs

171 gFat

Full nutrition (34 nutrients)

Calories2024 kcal

Protein44 g

Carbohydrates176 g

Fiber10 g

Sugars16 g

Total Fat171 g

Saturated Fat64 g

Monounsaturated Fat41 g

Polyunsaturated Fat9.2 g

Omega-30 g

Cholesterol403 mg

Sodium6543 mg

Potassium836 mg

Calcium437 mg

Iron13 mg

Magnesium118 mg

Phosphorus556 mg

Zinc4.4 mg

Copper0.8 mg

Manganese2.7 mg

Vitamin D1 mcg

Vitamin C0.5 mg

Vitamin A84 mcg

Vitamin E2.5 mg

Vitamin K25 mcg

Vitamin B60.5 mg

Vitamin B121.4 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)19 mg

Folate295 mcg

Choline205 mg

Caffeine0 mg

Water287 g

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 17. The excerpt below is the record exactly as published.

Roast Turkey. — One turkey, two ounces of butter, one ounce of flour, one-half pint of second stock, two teaspoonfuls of salt, two teaspoonfuls of pepper, four ounces of beef suet, seven ounces of bread crumbs, one egg, one tablespoonful of chopped parsley, one heaped teaspoonf ul of chopped thym

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