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Roast Turkey with Truffles
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Serve hot or cold.
Presented as published in 1885. 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
307Calories
4 gProtein
25 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories307 kcal
Protein3.5 g
Carbohydrates25 g
Fiber1.4 g
Sugars22 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol32 mg
Sodium42 mg
Potassium168 mg
Calcium89 mg
Iron1 mg
Magnesium27 mg
Phosphorus97 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A82 mcg
Vitamin E1 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate5.1 mcg
Choline0.8 mg
Caffeine8.5 mg
Water7.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 201. The excerpt below is the record exactly as published.
ROAST TURKEY WITH TRUFFLES. This dish is seldom prepared in this country, because truffles are very expensive, — at least a pound of truffles being required for a small turkey. Of course the fresh truffles are the best ; and when they are obtainable, tliey should be carefully cleansed in cold water, with a soft brush. The canned truffles are to be taken from the liquor in which they are preserved ; the liquor should be used to make the sauce or gravy for the turkey. Keep the finest of the truffles whole ; chop the others very fine ; chop or pound in a mortar the white fat of bacon until the quantity equals 368 PRACTICAL AMERICAN COOKERV. that of the truffles ; mix the bacon and truffles, season them palatably with salt
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Cook this with the app: pantry check, scaling, and the assistant.