Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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 pound of light bread
- a pound of fat pork
- a pound of meat
- one large teaspoonful of salt
- one table- spoonful of ground pepper
- 83 iii the pan
- salt
- pepper
- sage
Directions
Select a young one, which can be done by bending the breast bone, or by puncturing the skin with the end of your finger. After carefully Avashing and preparing the turkey, take half a pound of fat pork, and one pound of light bread, chop both fine ; add one large teaspoonful of salt : one table- spoonful of ground pepper ; one of pulverized sage ; soften with hot water so that it will mix easily. Bake in a moderately hot oven, allowing fifteen minutes to a pound of meat. After the first hour, baste often with the fat that cooks out of the turkey. A half-hour before it is done pour off the oil, etc., which cooks out, and substitute butter. Pour a little water into the pan to keep it from burning, and baste very often. Boil the liver and gizzard, and chop fine, thicken the butter which is
iii the pan with a little flour, and add more butter if necessary. Pour in the liver, etc. ; let all boil up for gravy.