gluten-freedairy-freenut-freeegg-freesoy-free
Stuffed Turkey
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Carve cold in round, thin slices commencing at the neck.
Presented as published in 1882. 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
876Calories
50 gProtein
5 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories876 kcal
Protein50 g
Carbohydrates4.5 g
Fiber0 g
Sugars0.1 g
Total Fat71 g
Saturated Fat26 g
Monounsaturated Fat32 g
Polyunsaturated Fat8.2 g
Omega-30 g
Cholesterol255 mg
Sodium208 mg
Potassium839 mg
Calcium46 mg
Iron5.5 mg
Magnesium54 mg
Phosphorus478 mg
Zinc11 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C5.3 mg
Vitamin A39 mcg
Vitamin E0.7 mg
Vitamin K1.4 mcg
Vitamin B61 mg
Vitamin B126.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate19 mcg
Choline62 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 83. The excerpt below is the record exactly as published.
Buy a turkey, one that has not been drawn, so as to have no openings in it if possible; if drawn, sew up the openings firmly before boning. Chickens 2. Beef tongue i. Oysters i can. Fresh lean side pork I pound
Cook this with the app: pantry check, scaling, and the assistant.