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Roast Turkey
From The Hotel St. Francis cook book, 1919
Serves 8
Presented as published in 1919. 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
3Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.3 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.9 mg
Sodium6.1 mg
Potassium7.4 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.2 mcg
Choline1.6 mg
Caffeine0 mg
Water2.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 48. The excerpt below is the record exactly as published.
Roast turkey, cranberry sauce Sweet potato croquettes Asparagus Hollandaise Chiffonnade salad Mince pie American cheese Coffee Spanish omelet. Make a plain omelet and pour one cup of Creole sauce around it. Fried tomcods. Clean eight tomcods, wash well, and dry with a towel. Roll in milk, then in flour, and fry in swimming fat for about five minutes, or until nice and brown. The fat must be very hot. Serve on a napkin with fried parsley, quartered lemons, and Tartar sauce separate. Turkeys' livers en brochette. Take three turkey livers and cut each in four slices. Broil three slices of bacon, and cut in four pieces also. Now stick a piece of liver on a skewer, then a piece of bacon, then another piece of liver, then another piece of bacon, and so continue until the skewer is full. Season with salt and pepper, roll in fresh bread crumbs, sprinkle with olive oil, and broil. When done on all sides place on a piece of toast, put some maitre d'hotel sauce over it, and garnish with quarters of lemon and water-cress. Clams bateliere. Separate the bellies from one dozen soft clams and put them back in their half shells. Season with salt and pepper, cover with maitre d'hotel fcauce, put a thin slice of salt pork over the top, and place in oven and bake. Garnish with quartered lemon and parsley. Roast turkey. Season the turkey well, fill with any kind of stuffing
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