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Roast Turkey
From The household cook book, 1902
Serves 8
Serve with cranberry sauce and currant jelly.
Presented as published in 1902. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium0.6 mg
Calcium1.8 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 119. The excerpt below is the record exactly as published.
ROAST TURKEY — After drawing the turkey, stuff it with bread, oysters, or any other stuffing desired; then sew it up, truss, and rub with butter, and sprinkle on pepper, salt and flour. Put it in to roast, having the oven hot at first; then reduce the heat and put 2 cups of water
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