Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 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 bread crumbs
- two stalks of celery chopped
- half pound melted butter
- two quarts oysters strained from liquor
- one cup of cooked meat
- one-half cups of raisins
- three cups of apples
- one-half cups of currants
- a piece of lighted writing paper
- a large stalk of celery into
- one half
- three eggs
- ten pounds
- two eggs
- pepper
- salt
Directions
and bits of skin, covering it with cold water and cooking down slowly until the liquid is reduced one half. If the remains of the stuffing go into it no other seasoning will be needed, prob- ably. Strain the liquor, and put with it the beaten yolks of three eggs. Turn into this your turkey meat cut into small bits, put all in a pudding dish, cover with crumbs and bits of butter, and bake.
Baked Turkey. — Choose a plump turkey of nine or ten pounds. Pick it without scalding, removing each feather care- fully; then pour over it boiling water to plump it, after which singe with a piece of lighted writing paper, so that no particle of down remains. Wash thoroughly inside and out, wipe dry, rub with salt, and let remain over night, or longer. When ready to cook, rinse thoroughly and rub inside and out with salt and pepper. Place on the rack in a covered baking pan, and add some hot water. Rub the outsides of the turkey with lard to prevent blistering.
Turkey Dressing. — Equal parts of biscuit crumbs and egg bread mixed, using a little lard, pepper, salt and onion to taste, with just enough water to moisten.
Oyster Dressing for Turkey. — One pound bread crumbs, two stalks of celery chopped, half pound melted butter, salt and pepper to taste. Add two quarts oysters strained from liquor, and enough liquor to moisten crumbs.
Dressing for Fowls. — Boil a quantity of rice until the grains stand. Let it cool, chop a large stalk of celery into this, add a cup full of nuts and two eggs. Mix well and use. — Mrs. J. F. Hirt.
Dressing for Fowls. — Make half and half of meal egg bread and stale light bread, a little onion, butter, pepper and salt. Moisten well with cream or hot water.
Mince Meat— One cup of cooked meat, one and one-half cups of raisins, three cups of apples, all chopped in food cutter. One and one-half cups of currants, one and one-half of brown sugar,