Turkey Escalloped
From Purity flour cookbook, 1917
Keep it covered the first 20 minutes, then remove the cover and brown.
Presented as published in 1917. 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
161Calories
14 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein14 g
Carbohydrates2.1 g
Fiber0 g
Sugars1.8 g
Total Fat10 g
Saturated Fat3.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol376 mg
Sodium154 mg
Potassium184 mg
Calcium93 mg
Iron1.8 mg
Magnesium16 mg
Phosphorus229 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A170 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline299 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 56. The excerpt below is the record exactly as published.
TURKEY ESCALLOPED 2 eggs, beaten. 2 tablespoons milk. Butter. Salt. Pepper. Eolled cracker crumbs. Butter a deep dish and line it witli cracker crumbs. In the bottom put a layer of crumbs, seasoned with butter, pepper and salt, then a layer of cold turkey chopped fine. Continue in this way until the dish i^ full, adding the stuffing and gravy of the ttirkev. Beat 2 eggs and add to them 2 tablespoons of milk butter, salt, pepper and rolled cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.