Roast Turkey
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 9. The excerpt below is the record exactly as published.
ROAST TURKEY. BY MRS. THOS. J. HENDERSON. (Wife of Representative from Illinois.) ^AKB one loaf of bread, scald it with boiling water; take the liver of the turkey, one pint of oysters, two stalks of celery, one raw egg, two-thirds of a cup of butter; mix and chop together very fine. Season with salt, pepper and a little nut- meg
Cook this with the app: pantry check, scaling, and the assistant.