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Roast Turkey
From The hearthstone; or, Life at home, 1883
Serves 8
Baste with seasoned water to prevent scorching.
Presented as published in 1883. 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
187Calories
2 gProtein
0 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein2.1 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat20 g
Saturated Fat7.1 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol37 mg
Sodium20 mg
Potassium30 mg
Calcium4.8 mg
Iron0.2 mg
Magnesium2 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.7 mcg
Choline23 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 282. The excerpt below is the record exactly as published.
Roast Turkey. — A good-sized turkey should be roasted two hours and a half, or three hours, very slowly at first. If you wish to make plain stuffing, pound a cracker, or crumble some bread very fine ; chop some raw salt pork very fine, sift some sage
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