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Turkey Breasts a la Chipolata
From The table, 1889
Serves 4
Serve with a pint of hot chipolata.
Presented as published in 1889. 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
70Calories
5 gProtein
9 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein4.8 g
Carbohydrates9.1 g
Fiber1.1 g
Sugars4.2 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol7.4 mg
Sodium193 mg
Potassium242 mg
Calcium18 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A127 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate16 mcg
Choline18 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 211. The excerpt below is the record exactly as published.
Turkey Breasts a la Chipolata. — Singe, draw, and wipe neatly a fine young turkey of six pounds. Detach the two legs entirely from the turkey. Place in a saucepan any piece of pork-skin that is on hand, adding one cut-up carrot, one onion, also cut up, and a bouquet (No. 254). POULTRY. 271 Lay the breasts of the turkey over the garnishing, season with one pinch of salt and half a pinch of pepper, then put on the lid and let get a golden color for about ten minutes. Moisten with one pint of broth (No. 99)
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