Roast Turkey, Chicken or Duck
From Cookery for beginners, 1884
Presented as published in 1884. 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
525Calories
11 gProtein
114 gCarbs
3 gFat
Full nutrition (28 nutrients)
Calories525 kcal
Protein11 g
Carbohydrates114 g
Fiber7.8 g
Sugars0.7 g
Total Fat3.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Sodium1611 mg
Potassium192 mg
Calcium454 mg
Iron48 mg
Magnesium43 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate192 mcg
Choline18 mg
Water576 g
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 21. The excerpt below is the record exactly as published.
Boast Turkey, Ohioken or Duok. It would not be- possible for me to write such directions as would enable you to pre- pare a fowl for cooking. Yet I advise you to learn how to draw and dress poultry. Watch the process closely, if you have opportunity, or else ask some experienced friend to instruct you. For the present we will suppose that our fowl is ready for the roasting pan. Lay it in tenderly, breast uppermost, pour a bountiful cup of boiling water, slightly salted, over it, if it be a chicken or duck, two cupfuls, if a turkey
Cook this with the app: pantry check, scaling, and the assistant.