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Turkey Salad
From Harper's cook book encyclopædia, 1902
Serves 10
Turkey is more economical and better for salad than chicken.
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
533Calories
91 gProtein
6 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein91 g
Carbohydrates5.8 g
Fiber1 g
Sugars1.3 g
Total Fat17 g
Saturated Fat3.6 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol380 mg
Sodium1843 mg
Potassium1154 mg
Calcium93 mg
Iron3.3 mg
Magnesium110 mg
Phosphorus992 mg
Zinc7.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C12 mg
Vitamin A113 mcg
Vitamin E2.1 mg
Vitamin K14 mcg
Vitamin B62.9 mg
Vitamin B124.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)36 mg
Folate48 mcg
Choline319 mg
Caffeine0 mg
Water414 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 374. The excerpt below is the record exactly as published.
Turkey Salad. — Turkey is more economical and better for salad than chicken. To a turkey weighing about 9 lbs. allow nine eggs — seven hard- boiled, and two of them raw, yolks and whites beaten separately. To each egg allow two table-spoonfuls of salad oil, perfectly pure and sweet, one salt- spoonful of salt, the same of mustard, and two of cayenne pepper to the whole ; celery to taste, lettuce leaves, if in season, using only the heart, and the juice of two large lemons
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