Roast Turkey
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
245Calories
13 gProtein
10 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories245 kcal
Protein13 g
Carbohydrates10 g
Fiber2.8 g
Sugars3.2 g
Total Fat19 g
Saturated Fat5.7 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol53 mg
Sodium556 mg
Potassium368 mg
Calcium32 mg
Iron1.4 mg
Magnesium19 mg
Phosphorus116 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C53 mg
Vitamin A21 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.2 mg
Folate13 mcg
Choline44 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 104. The excerpt below is the record exactly as published.
a turkey for roasting. Sometimes it is stuffed with a veal forcement, or sausage-meat ; or it may be prepared as a fowl, and roasted DOMESTIC COOKERY. 189 without stuffing, according to taste. After having cleaned the bird, truss, and singe it with white paper. Tie a buttered paper over the breast, and hang it before a clear bright fire. Baste it very often, or it will be dry and taste- less.. For a turkey weighing ten pounds, roast it two hours. A quarter of an hour before it is done remove the paper, and dredge over a little flour ; baste it well. Allow it to brown nicely, then serve with sausages round it ; garnish with slices of lemon
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