Stuffed Turkey with Truffles
From The spirit of cookery, 1895
This method enhances the flavor of the turkey significantly.
Presented as published in 1895. 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
27760Calories
338 gProtein
2444 gCarbs
1840 gFat
Full nutrition (32 nutrients)
Calories27760 kcal
Protein338 g
Carbohydrates2444 g
Fiber136 g
Sugars2085 g
Total Fat1840 g
Saturated Fat1007 g
Monounsaturated Fat686 g
Polyunsaturated Fat55 g
Omega-33.4 g
Cholesterol2885 mg
Sodium3701 mg
Potassium16166 mg
Calcium8546 mg
Iron95 mg
Magnesium2613 mg
Phosphorus9308 mg
Zinc84 mg
Copper20 mg
Manganese19 mg
Vitamin C5.4 mg
Vitamin A7838 mcg
Vitamin E99 mg
Vitamin K327 mcg
Vitamin B61.7 mg
Vitamin B1227 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)14 mg
Niacin (B3)16 mg
Folate490 mcg
Caffeine816 mg
Water735 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 309. The excerpt below is the record exactly as published.
8 lb. of truffles ; it was then to be hung as long as was compatible with preservation, to let the truffle flavoui' pene- trate the flesh, and then only was it to be plucked and trussed for cooking, receiving an entirely new stuffing {truffes vierges) after the removal of the first truffles. A reasonable stuffing, or garnish in lieu of stuffing, is a great addition to the bird, and should rarely be omitted. Thus, of a 'plcdn forcemeat of veal and pork, well spiced, about a pound may be placed under the skin in front of the breast, that which holds the crop during life ; and such stuffing produces a hopeful impression of contents. A large turkey to be roasted or braised will take about 4 lb. of truffles
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Cook this with the app: pantry check, scaling, and the assistant.