Dinner
Turkey and sausage pudding
Turkey and sausage pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including this is a good way of using yesterday’s turkey, if there is not a sightly half left .
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- This is a good way of using yesterday’s turkey, if there is not a sightly half left to be set on again.
- Into a buttered bake-dish put a layer of turkey, cut—not chopped—into half-inch lengths.
- Drop bits of butter over it, but no other seasoning.
- Cover with minced, cooked sausage-meat, and this with three or four olives chopped fine.
- Pour in a cupful of rich gravy made of bones and stuffing;
- cover with a good biscuit-dough half an inch thick;
- cut a hole in the middle and bake, covered, three-quarters of an hour, then brown.
Historical transcription
Source method
- 1
This is a good way of using yesterday’s turkey, if there is not a sightly half left to be set on again.
- 2
Into a buttered bake-dish put a layer of turkey, cut—not chopped—into half-inch lengths. Drop bits of butter over it, but no other seasoning. Cover with minced, cooked sausage-meat, and this with three or four olives chopped fine. Proceed in this way until the dish is ready for the crust. Pour in a cupful of rich gravy made of bones and stuffing; cover with a good biscuit-dough half an inch thick; cut a hole in the middle and bake, covered, three-quarters of an hour, then brown.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.