Americandinnernut-freeegg-freesoy-freefish-freeshellfish-free
Roast Turkey
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Do not parboil.
Presented as published in 1907. 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
430Calories
15 gProtein
78 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein15 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.7 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol33 mg
Sodium799 mg
Potassium222 mg
Calcium201 mg
Iron5.2 mg
Magnesium48 mg
Phosphorus188 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.4 mg
Folate116 mcg
Choline17 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 23. The excerpt below is the record exactly as published.
ROAST TURKEY AND GRAVY. Mrs. M. B. Sexton. Wash and wipe dry. Do not salt. Fill with dress- ing. Put without water in double roaster. Do not baste. Keep fire enough to hear a gentle sizzle. Bake twenty minutes for each pound. About one and one- half hours before it is done pour over a gravy made of three large cups of boiling- water, three tablespoons of flour, first mixed with small quantity of water, and one-half cup of butter and salt to taste. This gives moisture to the turkey and delicious gravy, rich and brown. Chicken is excellent baked this way. ROAST TURKEY. Mrs. Lillian Chesher. Put your turkey in a double roaster. Prepare a dressing of two quarts of bread crumbs, one-half cup of butter and water enough to moisten. Add to this one quart of oysters, salt and pepper to suit the taste, 52 MEATS mix and stuff the turkey. Rub the turkev with butter, sprinkle with salt and pepper. Put one cup of water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.