dairy-freenut-freesoy-freefish-freeshellfish-free
Turkey Meat Dish
From Cooking for profit, 1886
Serves 4
A smaller amount can be made with one fowl or leftover turkey.
Presented as published in 1886. 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
409Calories
35 gProtein
34 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein35 g
Carbohydrates34 g
Fiber0.6 g
Sugars13 g
Total Fat14 g
Saturated Fat3.7 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol116 mg
Sodium1122 mg
Potassium968 mg
Calcium45 mg
Iron2.8 mg
Magnesium51 mg
Phosphorus351 mg
Zinc2.6 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C4.2 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.9 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)16 mg
Folate61 mcg
Choline131 mg
Caffeine0 mg
Water745 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 28. The excerpt below is the record exactly as published.
the turkey bone, skin and pieces of tat and piece of onion on to boil in 3 quarts of broth and boil it down to 3 pints. Strain off, add the pepper and salt, thicken with the browned flour and when it has boiled put in the turkey meat and stir until quite hot through. Dish a cupful — J lb — in a platter, flatten the top and on it. place one poached egg
Cook this with the app: pantry check, scaling, and the assistant.