nut-freesoy-freefish-freeshellfish-free
Turkey Hash
From Consult me, 1902
Serves 1
Serve with sippets.
Presented as published in 1902. 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
472Calories
32 gProtein
40 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein32 g
Carbohydrates40 g
Fiber4.2 g
Sugars2.9 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol401 mg
Sodium232 mg
Potassium672 mg
Calcium119 mg
Iron5.7 mg
Magnesium30 mg
Phosphorus364 mg
Zinc6.1 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E1.5 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.3 mg
Folate176 mcg
Choline329 mg
Caffeine0 mg
Water587 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 498. The excerpt below is the record exactly as published.
a pint of gravy, a teaspoonful of lemon-pickle, the end of a lemon, and a little mace ; boil the turkey seven minutes. Put it on your dish ; thicken the gravy with flour and butter. Mix the yolks of two eggs with a spoonful of thick cream
Cook this with the app: pantry check, scaling, and the assistant.