Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 10 pounds
- one loaf of stale bakers' bread
- 1 jeraon
- 2 roots of celery
- pepper
- salt
Directions
For a turkey weighing from 8 to 10 pounds, allow one loaf of stale bakers' bread. 1 (\t. of oysters, 1 Jeraon. 2 roots of celery and ^ pound of butter. It is taken for granted that the turkey is thor- oughly cleaned and wiped dry before putting the stuffing in ; crumble bread until very fine; season with pepper and salt; drain 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 bit- ter and tough white skin left on ; out the peel in very small bits : chop the Avhito part of the celery very fine, adding butter and juice of lemon ; stir until thoroughly mixed ; then proceed to stuff' body and crop. A turkey of the size spoken of requires at least two hours baking, and 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 liasting. The <:ible-'s should be chopped fine and cooked in a basin on the top of the stove and when the gravy is made, add them to it. Mrs. Fred Sill.