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Turkey, Roast Wild (Kentucky style)
From Harper's cook book encyclopædia, 1902
Serves 6
Traditional Kentucky style.
Presented as published in 1902. 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
71Calories
1 gProtein
1 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein1.3 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat8.9 g
Saturated Fat4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol28 mg
Sodium12 mg
Potassium29 mg
Calcium13 mg
Iron0 mg
Magnesium2.2 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.3 mcg
Choline2.2 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 215. The excerpt below is the record exactly as published.
Turkey, Roast Wild (Kentucky style). — Rub the inside of the turkey with salt and cayenne, hang before a brisk fire, baste with melted butter, and turn frequently until done. Cut up the gizzard and liver, stew in a little water, to which add half a tea- cupful of cream and a table-spoonful of butter
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