To Boil a Turkey, or Steam It
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
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
642Calories
34 gProtein
57 gCarbs
31 gFat
Full nutrition (30 nutrients)
Calories642 kcal
Protein34 g
Carbohydrates57 g
Sugars47 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium371 mg
Potassium1483 mg
Calcium1202 mg
Iron0.9 mg
Magnesium120 mg
Phosphorus1001 mg
Zinc4.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.1 mg
Folate25 mcg
Choline174 mg
Water860 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 25. The excerpt below is the record exactly as published.
To Boil a Turkey, or Steam It. Dress and prepare it the same as for roasting. Rub it with lemon, sprinkle with flour, tie it up in a sheer cloth with cord; put it into boiling hot water, after stir- ring up two tablespoons of flour in a little milk^ add- ing one quart of milk and the flour to the water, salt also
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