Smoked Turkey Steaks
From Foods, their selection and preparation, 1935
These smoked turkey steaks are best when served hot.
Presented as published in 1935. 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
229Calories
7 gProtein
48 gCarbs
1 gFat
Full nutrition (19 nutrients)
Calories229 kcal
Protein6.8 g
Carbohydrates48 g
Total Fat0.9 g
Sodium1.3 mg
Potassium85 mg
Calcium12 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin B60 mg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Water6.2 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 215. The excerpt below is the record exactly as published.
The breast meat of large young smoked turkeys may be sliced across the grain in half-inch slices, floured, and fried slowly. These smoked turkey steaks
Cook this with the app: pantry check, scaling, and the assistant.