To Roast a Turkey
From The Pennsylvania German cook book, 1902
Sometimes it requires two or more hours baking.
Presented as published in 1902. 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
2628Calories
63 gProtein
302 gCarbs
128 gFat
Full nutrition (33 nutrients)
Calories2628 kcal
Protein63 g
Carbohydrates302 g
Fiber7.6 g
Sugars12 g
Total Fat128 g
Saturated Fat20 g
Monounsaturated Fat51 g
Polyunsaturated Fat48 g
Cholesterol198 mg
Sodium1444 mg
Potassium2454 mg
Calcium860 mg
Iron40 mg
Magnesium217 mg
Phosphorus1560 mg
Zinc198 mg
Copper15 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E14 mg
Vitamin K35 mcg
Vitamin B60.4 mg
Vitamin B1243 mcg
Thiamin (B1)2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)24 mg
Folate461 mcg
Choline388 mg
Caffeine0 mg
Water458 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 24. The excerpt below is the record exactly as published.
TO ROAST A TURKEY. After turkey is cleaned and ready to be filled, rub it well with salt inside and outside, take one pint of oysters and two pints of crackers
Cook this with the app: pantry check, scaling, and the assistant.