Roast Turkey
From The art of cookery, 1899
Serves 8
Twenty minutes to the pound is as much cooking as any turkey will bear.
Presented as published in 1899. 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
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 20. The excerpt below is the record exactly as published.
Roast Turkey. — ''With much experience in hotel life," writes Mrs. Henderson in a book on cookery, " I have never seen a piece of turkey on a hotel table that was fit to eat. Besides being tasteless they are almost invariably under-cooked. A small turkey of seven or eight pounds should be roasted or baked three hours at least
Cook this with the app: pantry check, scaling, and the assistant.