nut-freesoy-free
Roast Turkey (Oyster Dressing)
From The Toronto Cook Book, 1915
Serves 10
Serve with cranberry sauce.
Presented as published in 1915. 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
222Calories
10 gProtein
36 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories222 kcal
Protein9.9 g
Carbohydrates36 g
Fiber2.2 g
Sugars3.3 g
Total Fat6.1 g
Saturated Fat1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol45 mg
Sodium401 mg
Potassium180 mg
Calcium121 mg
Iron4.7 mg
Magnesium31 mg
Phosphorus138 mg
Zinc20 mg
Copper1.5 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.5 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B124.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate57 mcg
Choline54 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 148. The excerpt below is the record exactly as published.
Roast Turkey (Oyster Dressing) Select a young turkey, twelve to fifteen pounds, draw it nicely and rinse it out with several waters; make a dressing of one quart of chopped bread crumbs (use stale bread), one egg, two tablespoons butter, one teaspoon sage, one pint of oysters
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