Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Squab | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of cooked peas
- one quart
- a pinch of sage
- a pound of butter
- six squabs
- half cover
- half onion fine
- two eggs beaten light
- ten pounds
- one loaf of stale baker's bread
- one lemon
- two roots of celery
- bay leaf
- salt
- pepper
- sage
Directions
Clean and truss five or six squabs, saute in bacon fat, with half an onion cut in rings ; arrange in the casserole ; add a bay leaf, and half cover with hot water or broth; cover and bake until nearly tender ; then season with salt and pepper, and just before serving skim off the fat and add one pint of cooked peas.
Miss Marianne T. Etchemendy. ROASTED TURKEY.
Make a dressing as follows : Chop half onion fine, let cook slightly in frying pan. Soak sufficient bread in oyster juice until soft, salt, pepper and a pinch of sage ; cook slightly in onion pan ; take off fire, add one can oysters and two eggs beaten light. Stuff the turkey and bake slowly for 3 hours. Gravy is made from the drippings in pan and liver and giz- zard chopped fine.
Mrs. Jerky Conroy. ROASTED TURKEY.
For a turkey weighing from eight to ten pounds, allow one loaf of stale baker's bread, one quart or one can of raw oysters, one lemon, two roots of celery and one-quarter of a pound of butter. It is taken for granted that the turkey is thoroughly picked, singed, cleaned and wiped dry before putting the stuff- ing in. Crumb the bread till very fine ; season with pepper and salt. Drain the oysters, setting the liquor aside. Now take a very sharp knife and peel off the outer rind of the lemon, being careful not to have any of the bitter and tough white skin left on ; cut the peel in very small bits ; chop the white part of the celery very fine, adding the butter and the juice of the lemon ; mix the ingredients mentioned, stirring until thoroughly mixed ; then proceed to stuff body and crop. A turkey of the size spoken of requires two and a half to four hours' baking, and it should be basted frequently ; the liquor of the oysters should be put in the pan when the pan is first set in the oven, and this is to be used in basting. The gib- lets and liver should be cooked in a basin on top of the stove, then chopped very fine, and when the gravy is made add them to it.
Mrs. George H. Wadleigh.