Wild Turkey
From The Cook County cook book, 1912
Serves 4
Serve with cranberry sauce, boiled onions with cream sauce, sweet or white potato croquettes, and celery.
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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 213. The excerpt below is the record exactly as published.
WILD TURKEY.— Wild turkey must be drawn, singed and cleaned precisely the same as chicken or tame turkey. Wipe in- side and out with a damp cloth. Truss the turkey into shape at once; dtist carefully with pepper, put a teaspoon of salt in the bottom of the pan and pour in Yz cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.