• Welcome to the Receipts of the Blue & Gray. - The receipts you will find here are original Antebellum, and Civil War period receipts, as originally published between the years 1796 and 1880. One exception, is: Newspaper Clippings & Periodical Receipts are limited to a publishing period from 1858 to 1866.

    Some receipts from this era attempted to give medicinal advice. Many dangerous, and in some cases, deadly, "cures" were given, reflecting the primitive knowledge of that time period. Don't assume everything you read here is safe to try! Recipes and Receipts posted here are for Historic Research Purposes, enjoy them, learn from them, discuss them!

    ★ If you attempt to try one of these recipes / receipts, you do so at your own risk! ★

  • Welcome to CivilWarTalk, a forum about the American Civil War! - Join today! It's fast, simple, and FREE!

Poultry To Stuff and Roast a Turkey or Foul

to stuff and roast a turkey or foul
(from American Cookery, by Amelia Simmons, 1796)
1634666793751.png


Ingredients:

1 pound soft wheat bread​
3 oz. beef suet​
3 eggs​
a little sweet thyme​
sweet marjoram​
pepper and salt​
optional.... a gill of wine​
for gravy...​
1/3 lb. butter​
serve with...​
boiled onions​
cranberry sauce​
mangoes (pickled fleshy fruits or vegetables, like bell peppers)​
pickles​
celery​

Instructions:

One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet thyme, sweet marjoram, pepper and salt, and some add a gill of wine; fill the bird therewith and sew up, hang down to a steady solid fire, basting frequently with butter and water, and roast until a steam emits from the breast, put one third of a pound of butter into the gravy; serve up with boiled onions and cranberry sauce, mangoes, pickles, and celery.​


This recipe was originally published in "American Cookery" in 1796. It was the first cookbook to be written and published in the New World.

Note: Beef suet is a beef fat used for cooking. You can substitute margarine or Crisco. A gill of wine is 1/4 pint.

From: "Wild Turkey Cookbook by A.D. Livingston, Stackpole Books, 1995, page 37.
 
Last edited by a moderator:
Even though, far from Thanksgiving I am bringing this thread back up as it is turkey season here in Ky. I don't know dates for other states but thought might be about the same schedule. Turkey is good anytime.
 
Another recipe using turkey is "To Devil Turkey" from "Civil War Recipes Receipts from the Pages of Godey's Lady's Book", 1860

Mix a little salt, black pepper, and Cayenne, and sprinkle the mixture over the gizzard, rump, and drumstick of a dressed turkey; broil them, and serve very hot with this sauce: mix with some of the gravy out of the dish, a little made mustard, some butter and flour, a spoonful of lemon juice, and the same of soy; boil up the whole.

Some trivia:

During the 18th and 19th centuries "deviling" was popular in America. It was a means of dressing up leftover cold meat. Underwood and Co began canning deviled meats in the 1860s and added deviled turkey in the 1870s. The company's logo, the "Red Devil" was trademarked in 1867. It is the oldest registered trademark in use in U.S.

Information on trivia from "American Food Habits in Historical Perspective" by Elaine N. McIntosh, Westport, Conn.: Praeger, 1995.
 
Back
Top