Turkey Loaf
From Delta Gamma cook book, 1922
Serves 4
Boiled French chestnuts, chopped green pepper or pimentoes can be added for flavor.
Presented as published in 1922. 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
As published
This recipe was extracted from Delta Gamma cook book (1922), page 14. The excerpt below is the record exactly as published.
Turkey Loaf Take two cups cold turkey meat, or turkey and dressing, and one cup celery. If gravy is left bring one cup to a boil and add one tablespoonful Knox's gelatine previously dissolved in cold water. If there is no gravy, use stock instead. Mix well with meat and celery, season to taste. If there is not enough liquid to moisten well, add a little hot water
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