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Roast Turkey
From Superior cook book, 1905
Serves 8
Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 10. The excerpt below is the record exactly as published.
Roast Turkey. SeU'ct a vouna- turkev weigliin.u- ahout 1(» or l".' poun(l>. After washing it wipe dry inside and >tuir. Place on its side in dripping pan. Sprinkle with salt and pepper
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