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Turkey with Truffles
From Cassell's dictionary of cookery, 1892
Serves 8
Ensure the carver serves the inside with the fillet.
Presented as published in 1892. 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
583Calories
8 gProtein
51 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein7.9 g
Carbohydrates51 g
Fiber2.8 g
Sugars43 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol62 mg
Sodium79 mg
Potassium347 mg
Calcium178 mg
Iron2 mg
Magnesium56 mg
Phosphorus202 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A164 mcg
Vitamin E2.1 mg
Vitamin K6.8 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate10 mcg
Choline1.8 mg
Caffeine17 mg
Water17 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2070. The excerpt below is the record exactly as published.
Turkey with Truffles. — Take a nice fat turkey the moment it has been killed ; empty it, and put plenty of salt inside the body to draw the blood out. Then let it cool, and prepare some truffles in the following manner : take two or three pounds, peel them, and smell whether they are all of a good flavour, and not musked. Pick out the smallest from amongst them, and chop them very fine. Take some fat white bacon, and rasp it, so as to obtain the fat only, without any of the sinews. When you have rasped a sufficient quantity to fill the body of the turkey, put the chopped trufiles into the mortar, pound them with the rasped bacon, season well with salt, pepper, spices
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