Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
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
- 2 cups cracker meal
- 1 teaspoon ground white pepper
- 12 pounds
- 4 eggs
- 2 large smoked tongues
- 2 large celery knobs
- 2 large cloves
- 1 medium onion
- 2 level teaspoons sugar
Directions
1 turkey of 10-12 pounds; 4 eggs;
2 large smoked tongues; 2 large celery knobs;
2 cups cracker meal; 1 teaspoon ground white pepper;
2 large cloves; Garlic;
1 medium onion; 2 level teaspoons sugar.
To bone the fowl, use a small sharp saw and open down the back, beginning to saw from back of neck down. Open the turkey flat on a meat board, and carefully remove the meat and skin intact from the bones with care and perseverance; all bones will leave the meat and even second joints, legs and wings can be freed of bones. Make a stuffing of the above in- gredients, using every bit of tongues and omit salt as the tongues are salted. Stuff the fowl closely with the mixture, filling legs, wings and all, and sew the turkey shut. Season outside of turkey and roast in oven same as any fowl, placing parsley and onion in the water of pan. Roast slowly and not too long as only outer meat is raw. When roasted place it on its side and press slightly by covering with a small board weighted on either end. It will then slice beautifully.
(Tongues ground and celery, garlic and onions chopped fine.)
— Mrs. Sam. Gallinger.