Turkey and Sausage Pudding
From The Cook County cook book, 1912
Serves 1
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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 199. The excerpt below is the record exactly as published.
TURKEY AND SAUSAGE PUDDING.— Use left-over tur- key. Into a buttered bake-dish, put a layer of turkey, cut — not chopped — into l4 inch lengths. Cover with minced, cooked sau- sage meat, and this with 3 or 4 olives chopped fine. Proceed in this way until the dish is ready for the crust. Pour in a cup of rich gravy
Cook this with the app: pantry check, scaling, and the assistant.