To Roast a Turkey
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Serve with good gravy and bread sauce.
Presented as published in 1900. 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
1034Calories
6 gProtein
0 gCarbs
112 gFat
Full nutrition (33 nutrients)
Calories1034 kcal
Protein5.6 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat112 g
Saturated Fat59 g
Monounsaturated Fat36 g
Polyunsaturated Fat3.7 g
Cholesterol81 mg
Sodium155 mg
Potassium40 mg
Calcium12 mg
Iron0.4 mg
Magnesium3.9 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E2.8 mg
Vitamin K4.6 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate1.7 mcg
Choline9.8 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 5. The excerpt below is the record exactly as published.
To Roast a Turkey. Loosen the skin of the breast, and fill it with force-meat, made as follows: — Take a quarter of a pound of beef suet, crumbs of bread, a little lemon-peel, an anchovy, some nut¬ meg, pepper, parsley, and thyme. Chop and beat them all well together, mix them with the yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.