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Turkey Loaf
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
739Calories
107 gProtein
44 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein107 g
Carbohydrates44 g
Fiber2.7 g
Sugars4 g
Total Fat14 g
Saturated Fat3.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol289 mg
Sodium1357 mg
Potassium1239 mg
Calcium176 mg
Iron5.9 mg
Magnesium139 mg
Phosphorus1154 mg
Zinc8.9 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K4 mcg
Vitamin B63.3 mg
Vitamin B125.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)45 mg
Folate97 mcg
Choline258 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 74. The excerpt below is the record exactly as published.
TURKEY LOAP. "Table Tal¥\ Chop the remains of a turkey, season well with salt and pepper; add one cupful of soft bread crumbs to the quart, and sufficient beaten ^gg to make it hold to- gether. Mold this into a loaf or pack in a greased mould; cover the top with thin slices of salt pork
Cook this with the app: pantry check, scaling, and the assistant.