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Roast Turkey
From Twentieth century home 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
Sodium9.6 mg
Potassium8.6 mg
Calcium4 mg
Iron0 mg
Magnesium1.9 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
Water121 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 127. The excerpt below is the record exactly as published.
Roast Turkey. — Turkey or other fowl having been well drawn, washed and dried with a towel, rubbed with salt and pepper, stuffed and sewn up, the legs and wings carefully skewered in place, put it in the oven, with the giblets, and about a quart of water in the pan
Cook this with the app: pantry check, scaling, and the assistant.