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Stewed Turkey
From The hearthstone; or, Life at home, 1883
Serves 4
Can be prepared one or two days in advance if served cold.
Presented as published in 1883. 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
458Calories
22 gProtein
34 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories458 kcal
Protein22 g
Carbohydrates34 g
Fiber5.7 g
Sugars14 g
Total Fat27 g
Saturated Fat8.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol68 mg
Sodium818 mg
Potassium878 mg
Calcium99 mg
Iron2.1 mg
Magnesium59 mg
Phosphorus291 mg
Zinc2.4 mg
Copper0.3 mg
Manganese2.6 mg
Vitamin D0.2 mcg
Vitamin C21 mg
Vitamin A142 mcg
Vitamin E0.9 mg
Vitamin K33 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.6 mg
Folate65 mcg
Choline66 mg
Caffeine0 mg
Water482 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 283. The excerpt below is the record exactly as published.
Stewed Turkey. — An old turkey is more tender if .stewed than cooked in any other way ; put in a large stew-kettle half a pound of bacon cut in slices, four ounces of knuckle of veal, three .sprigs of parsley, two of thyme, a bayleaf, six small onions, one carrot cut in four pieces, three cloves, one clove of garlic, salt, pepper, and then the turkey ; add one quart of broth
Cook this with the app: pantry check, scaling, and the assistant.