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Roast Turkey
From Original White House Cookbook, 1887
Serves 1
A fifteen-pound turkey requires 3-4 hours to bake. Serve with cranberry sauce.
Presented as published in 1887. 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
202Calories
9 gProtein
38 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein9 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.3 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol15 mg
Sodium2044 mg
Potassium123 mg
Calcium155 mg
Iron16 mg
Magnesium20 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate66 mcg
Choline19 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 47. The excerpt below is the record exactly as published.
the turkey out with several waters, and in the next to the last, mix a teaspoonful of baking soda; oftentimes the inside of a fowl is very sour, especially if it is not freshly killed. Soda, being cleansing, acts as a corrective, and destroys that un- pleasant taste which we frequently experience in the dressing when fowls have been killed for some time. Now, after washing, wipe the turkey dry, inside and out, with a clean cloth, rub the inside with some salt, then stuff the breast and body with “Dressing for Fowls.” Then sew up the turkey with a strong thread, tie the legs and wings to the body, rub it over with a little soft butter, sprinkle over some salt and pepper, dredge with a little flour
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