Turkey a la Bonham

Name: Turkey a la Bonham
Ingredients: Pick out a young hen turkey; boil and peel one quart of large chestnuts; take a pint of bread crumbs free from crusts; Fry a half onion cut fine; moisten with one beaten egg; season nicely with salt; season nicely with pepper; season nicely with chopped parsley; season nicely with thyme

From Standard Paper-Bag Cookery, 1912

Roast for about an hour and three-quarters for a twelve-pound bird.

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

4519Calories

82 gProtein

928 gCarbs

52 gFat

Full nutrition (33 nutrients)

Calories4519 kcal

Protein82 g

Carbohydrates928 g

Fiber12 g

Sugars17 g

Total Fat52 g

Saturated Fat10 g

Monounsaturated Fat16 g

Polyunsaturated Fat20 g

Cholesterol26 mg

Sodium2124 mg

Potassium9969 mg

Calcium1065 mg

Iron35 mg

Magnesium810 mg

Phosphorus1728 mg

Zinc7 mg

Copper6.8 mg

Manganese13 mg

Vitamin D0.2 mcg

Vitamin C148 mg

Vitamin A32 mcg

Vitamin E0.3 mg

Vitamin K15 mcg

Vitamin B66.7 mg

Vitamin B120.8 mcg

Thiamin (B1)5.7 mg

Riboflavin (B2)1.6 mg

Niacin (B3)25 mg

Folate1339 mcg

Choline78 mg

Caffeine0 mg

Water183 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 25. The excerpt below is the record exactly as published.

Turkey a la Bonham. — Pick out a young hen tur- key, plump and delicate with small bones. Carefully re- move all pin feathers and complete the drawing which may have been imperfectly done by the butcher. Cut off the neck close to the body which will make the turkey fit in the bag better, and make a proper appearance when placed on the table. Wash thoroughly inside and out and wipe dry. For the stuffing make two kinds — one for the body and one for the breast. It is a good plan to make these different so as to suit all tastes. For the body, make a chestnut stuffing. Boil and peel one quart of large chestnuts and mash with a fork. Season with pepper, salt and a little butter. For the breast, take a pint of bread crumbs free from crusts. Fry a half onion cut fine in a very little butter or vegetable oil until ten- der but not brown. Season nicely with chopped parsley and thyme, not too much. Salt and pepper and moisten with one beaten egg

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Cook this with the app: pantry check, scaling, and the assistant.