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 |
|---|---|---|
| Turkey | 100g cooked | 189 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- a cup of wine
- a pint of gravy
- 2 turkeys
- 3 eggs
- 2 spoonfulls of wine
- pepper
- salt
- mace
- cloves
Directions
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
Take 2 turkeys, roll in white paper well greased with lard, and put in oven to roast, the lard making them soft and juicy. Make a jelly of pigs’ feet, seasoned with onion, pepper and salt. Have an oblong pan, plain sides and bottom. Put in first some of the jelly, then slices of carrots and beets, already a little boiled, slices of hard boiled egg, a little parsley, cranberries, olives seeded, slices of lemon and orange. Then put in turkey in layers, nicely sliced from the bones, then a little nicely seasoned sausage meat, then long thin slices of pork, then pour in more of the melted jelly, and set aside to cool. Dip in hot water when you turn it out to serve.
MRS. OLIVER HASTINGS, CAMBRIDGE, MASS.
_Contributed by Mrs. Morris Longstreth, Philadelphia, Pa._
Boil two hours in just enough water to cover them. Spice with cloves, etc., while cooking. Take the water they were boiled in and add a glass of jelly and a cup of wine and a little of the dressing to this gravy.
“A FRICKASIE” (COLONIAL RECIPE).
MRS. JOHN BURROUGHS, PHILADELPHIA, PA., 1734.
Take ye fowls, cut them in pieces and clean them. Season with pepper and salt, a little mace, nuttmeg cloves, some parslay, a little bit of onion. Let them lay 2 hours, then flowr them very well, fry in sweet butter and make ye butter hott before you put them in. Fry a fine brown. Wash ye pan and put them in again with a pint of gravy. Lett them swimyer in ye gravy. Take the yolks of 3 eggs with a little grated nuttmeg and a little juce of lemon and 2 spoonfulls of wine. Shake it over the fire till it is as thick as cream, pour over ye frickasie and so serve it to ye table hott.