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Roast Turkey
From Practical West African cookery, 1910
Turkeys are better roasted before the fire than in an oven.
Presented as published in 1910. 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
1881Calories
64 gProtein
68 gCarbs
152 gFat
Full nutrition (34 nutrients)
Calories1881 kcal
Protein64 g
Carbohydrates68 g
Fiber8.4 g
Sugars18 g
Total Fat152 g
Saturated Fat69 g
Monounsaturated Fat53 g
Polyunsaturated Fat18 g
Omega-30.6 g
Cholesterol902 mg
Sodium9244 mg
Potassium1511 mg
Calcium303 mg
Iron8.4 mg
Magnesium112 mg
Phosphorus788 mg
Zinc7.8 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D6.5 mcg
Vitamin C22 mg
Vitamin A854 mcg
Vitamin E5.9 mg
Vitamin K19 mcg
Vitamin B61.1 mg
Vitamin B123.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate186 mcg
Choline607 mg
Caffeine0 mg
Water555 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 36. The excerpt below is the record exactly as published.
Roast Turkey. (I). 6 tablespoons lard or butter, j 2 small teaspoons salt. 2 tablespoons water. 1 small teaspoon pepper For the 7 tablespoons bread crumbs dried in the oven but not browned. The turkey’s liver and two fowls’ livers as well, if possible. 2 onions. 3 eggs. Stuffing. 1 tablespoon butter or lard. 1 teaspoon salt. 1 teaspoon pepper. 3 sausages
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