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Roast Turkey
From Dora's cook book, 1888
Serves 8
Fried sausages make a pretty garnish.
Presented as published in 1888. 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
19Calories
2 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein1.6 g
Carbohydrates2.4 g
Fiber0.1 g
Sugars0.3 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol10 mg
Sodium52 mg
Potassium22 mg
Calcium3.8 mg
Iron0.3 mg
Magnesium2.6 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A83 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline2.1 mg
Caffeine0 mg
Water4.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 14. The excerpt below is the record exactly as published.
ROAST TURKEY. Have the turkey well picked, washed and thoroughly dried. Prepare a stuffing of bread crumbs, butter, sum- mer savory, pepper and salt to taste, and some prefer a little onion chopped fine. Fill the breast and body with the stuffing, sew up the opening, truss it, and put it in the pan to roast. Baste often. When done, make a brown gravy and add the chopped giblets
Cook this with the app: pantry check, scaling, and the assistant.