Turkey in Jelly

Name: Turkey in Jelly
Ingredients: a turkey; 6 truffles; 12 mushrooms; 2 quarts of strong stock

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

1233Calories

78 gProtein

127 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1233 kcal

Protein78 g

Carbohydrates127 g

Fiber10 g

Sugars74 g

Total Fat50 g

Saturated Fat20 g

Monounsaturated Fat20 g

Polyunsaturated Fat6.1 g

Omega-30 g

Cholesterol95 mg

Sodium2798 mg

Potassium4872 mg

Calcium195 mg

Iron9.4 mg

Magnesium186 mg

Phosphorus1357 mg

Zinc8.1 mg

Copper4 mg

Manganese0.6 mg

Vitamin D1.7 mcg

Vitamin C21 mg

Vitamin A123 mcg

Vitamin E2 mg

Vitamin K8.1 mcg

Vitamin B62.1 mg

Vitamin B120.7 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)5.2 mg

Niacin (B3)60 mg

Folate244 mcg

Choline319 mg

Caffeine11 mg

Water2531 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 8. The excerpt below is the record exactly as published.

TURKEY IN JELLY Bone a turkey and stuff it with force- meat, to which add 6 truffles and 12 mush- rooms. Lard it with fat bacon ; tie it up ; put in a pan just large enough to hold it. Add 2 quarts of strong stock

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