nut-freesoy-free
To Boil a Turkey
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
501Calories
13 gProtein
8 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein13 g
Carbohydrates8 g
Fiber0 g
Sugars0.9 g
Total Fat52 g
Saturated Fat25 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol279 mg
Sodium5016 mg
Potassium344 mg
Calcium163 mg
Iron6.2 mg
Magnesium33 mg
Phosphorus238 mg
Zinc49 mg
Copper3.6 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A56 mcg
Vitamin E1.3 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate20 mcg
Choline154 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 198. The excerpt below is the record exactly as published.
TO BOIL A TURKEY.— Make a stuffing for the craw of chopped bread, and Gutter, cream, oysters and the yolks of eggs, sew it in and dredge flour over the turkey, and put it to boil in cold water, with a spoon of salt and enough water to cover them well
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