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Turkey Rechauffe
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
4Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories3.8 kcal
Protein0.2 g
Carbohydrates0.3 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.8 mg
Sodium2.4 mg
Potassium9.4 mg
Calcium7.7 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.1 mg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 198. The excerpt below is the record exactly as published.
TURKEY RECHAUFFE.— With pastry-bag and rose-tube fashion potato roses around the inside of a dish that will stand the heat of the oven. Use hot potato, either duchess or plain mashed. COOK COUNTY COOK BOOK 291 Brush over the potato with an egg, beaten with a spoon of milk, add the rest of the egg to the sauce in which cold turkey, chopped or cut in cubes, is to be re-heated. Have the sauce quite consistent, to avoid running out between the "roses." To secure this cut down the quantity of liquid for the sauce, or use more flour. Pour the turkey mixture into the center of the dish, cover the top with cracker crumbs, stirred into melted butter
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