Turkey
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
6519Calories
1006 gProtein
318 gCarbs
219 gFat
Full nutrition (34 nutrients)
Calories6519 kcal
Protein1006 g
Carbohydrates318 g
Fiber20 g
Sugars30 g
Total Fat219 g
Saturated Fat29 g
Monounsaturated Fat38 g
Polyunsaturated Fat37 g
Omega-30.9 g
Cholesterol3019 mg
Sodium11973 mg
Potassium11633 mg
Calcium1472 mg
Iron50 mg
Magnesium1282 mg
Phosphorus10850 mg
Zinc84 mg
Copper4.2 mg
Manganese4.4 mg
Vitamin D9.1 mcg
Vitamin C0.7 mg
Vitamin A367 mcg
Vitamin E4 mg
Vitamin K29 mcg
Vitamin B631 mg
Vitamin B1249 mcg
Thiamin (B1)6 mg
Riboflavin (B2)9.7 mg
Niacin (B3)423 mg
Folate780 mcg
Choline2449 mg
Caffeine0 mg
Water3503 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 10. The excerpt below is the record exactly as published.
Turkey. For a ten pound turkey take two pints bread crumbs, half teacup butter, cut in small pieces, one teaspoon summer savory
Cook this with the app: pantry check, scaling, and the assistant.