HDTenEightyP/NetNews huggingface dataset:
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Trimasu(sp?)
Date: 8 Sep 1992 16:24:11 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc10.ins.cwru.edu


-Begin Recipe Export- QuikBook version 0.96 Beta A
 
Title: Tiramisu 1
Keywords: Pudding
 
 24 ladyfingers, split lengthwise
 3/4 cup espresso coffee, cooled
 6 eggs, separated
 6 tablespoons sugar
 14 ounces mascarpone cheese
 2 tablespoons brandy
 8 ounces bittersweet chocolate,
       chopped or coarsely grated
 
1. Heat oven to 375 degrees. Arrange ladyfingers on a bking sheet and bake
until toasted golden, 5 to 10 minutes.
 
2. Arrange half the ladyfingers in a 2 or 2 1/2 inch deep oval or rectangular
serving dish.  Brush lightly with espresso.
 
3. In a large mixing bowl, beat egg whites at high speed with electric mixer
until they are stiff.  Set aside.  In a small mixing bowl, beat egg yolks and
sugar at medium speed with electric mixer until thick and lemon colored. Add
mascarpone and brandy. Stir gently.
 
4. Gently fold egg whites into the mascarpone mixture.  Spread half the
mixture on the ladyfingers in the serving dish, then sprinkle with half the
chocolate.  Repeat layers of lady-fingers, mascarpone mixture and chocolate. 
Cover with foil. Refrigerate for at least an hour.
 
Note: Mascarpone is sold in Italian delis, cheese shops and specialty food
markets. Use the standare 1-inch variety ladyfingers (I assume this means
thickness) This recipe was printed in the Chicago Tribune and originated in
"Great Italian Cooking" by Valerie A. Dominioni.
 
-End Recipe Export-
-- 
An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
Subject: Re: Bruschetta
From: john@ahuriri.gen.nz
Date: Sun, 6 Sep 92 03:14:00 GMT
Reply-To: john@ahuriri.gen.nz
Distribution: world
Organization: Organisation? Where?
X-Newsreader: Simple News for Windows V1.0

In article <12740219@hpmwetg3.sr.hp.com> <12740219@hpmwetg3.sr.hp.com> wrote:


  > Sooooooo..... that off my chest, what's a Bruschetta?

My version is:

1. toast some good bread
2. brush liberally with the best extra-virgin olive oil that money can buy
3. rub extensively with a garlic glove
4. rub extensively with a cut tomato till soggy

Good with a *really* dry sherry.

cheers, John



--------------------------------------
John McCombs       john@ahuriri.gen.nz
ph +64-3-665-234     fax +64-3-655-755
Christchurch,              New Zealand
--------------------------------------

Newsgroups: rec.food.cooking
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Subject: Re: stuffed marrow?
Date: Mon, 07 Sep 92 18:18:54 GMT
Organization: Home for the Terminally Infirm

In article <jll-070992131345@wplmacd-56.doc.ic.ac.uk> jll@doc.ic.ac.uk (Janice ) writes:
>Recently someone gave me a recipe for stuffed
>marrow but I have subseqently mislaid it, so has
>anyone got a good stuffed marrow recipe?

Here's one from Mrs Beeton's Cookery and Household Management:

Baked Stuffed Marrow

4-6 helpings

1 medium-sized marrow             1 x 15ml spoon chopped chives
fat for greasing                  1 x 5ml spoon Worcestershire sauce
1 small onion                     salt and pepper
200g minced beef                  1 egg
100g pork sausage-meat            250ml cheese sauce
 OR 100g extra minced beef       
25g soft white breadcrumbs
1 x 15ml spoon chopped parsley

Halve the marrow lengthways and scoop out the seeds.  Lay each half side
by side, in a well-greased, large, shallow casserole.  Skin and chop the
onion finely or grate it.  Put into a basin with the beef, sausage meat,
if used, breadcrumbs, parsley, chives, Worcestershire sauce, and
seasoning.  Mix well.  Beat the egg until liquid and use it to bind the
mixture.

Divide the stuffing between each marrow half.  Cover the dish and bake
in a moderate oven, 180 C, Gas 4, for 1 hour.  Strain off most of the
liquid in the casserole.  Pour the cheese sauce over the marrow and bake
for a further 20 minutes, uncovered, or until the sauce is golden-brown.

-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Baby teething biscuits
Organization: Syracuse University
Date: Mon, 14 Sep 92 11:27:46 EDT

In article <92255.43578.Mr_b@lmsc.lockheed.com> Mr_b writes:
>
>>Does anyone have a recipe for baby teething biscuits?
>
>I can't guarantee these have what you want but when I need a biscuit
>recipe, I first look through two books by Marion Cunningham:
>
>The Fannie Farmer Baking Book (the BAKING book, not the plain Cookbook)
>and
>The Breakfast Book
>
>I don't have them in front of me but they have a lot of desireable
>yet obscure recipes: graham crackers and dog biscuits in the Fannie
>book, zweiback (I think) and digestive biscuits in the Breakfast book.
>
>--
>Mr_B@LMSC.LOCKHEED.COM

Also try "Feed Me, I'm Yours" By Vicki Lansky.  I found this
to be extremely helpful.  While not all of her suggestions
worked, they were a great guide to me.  She has a recipe
for teething biscuits.  Another of hers is "Taming the
C.A.N.D.Y. Monster", which I am about to buy to help me
wean my four-year old from too many sweets......  

Judy Frawley
From: hcls7@jetson.uh.edu (Marino, Nancy F.)
Newsgroups: rec.food.cooking
Subject: re: extra virgin olive oil
Date: 8 Sep 92 23:56:00 GMT
Organization: University of Houston
News-Software: VAX/VMS VNEWS 1.41




     Extra virgin olive oil caomes from the first pressing of the olives, hence
it has the best color and flavor. You'll notice it is appreciably greener than
virgin (second pressing), or those just marked "olive oil." It also has a more
pronounced taste. I like to use it for salads, or the bread-dipping (why is
this controversial? I learned it at my Sicilian grandmother's knee.). Try it on
a very Sicilian thing, lemon or orange salad. Just slice the fruit thin, then
drizzle with oil.
From: dudley@oasys.dt.navy.mil (Karen Witkoski)
Newsgroups: rec.food.cooking
Subject: Re: GARLIC BREAD HELP
Date: 8 Sep 92 11:14:34 GMT
Reply-To: dudley@oasys.dt.navy.mil (Karen Witkoski)
Distribution: usa
Organization: NSWC, Annapolis, Maryland

In rec.food.cooking, Timothy.P.Stammers@dartmouth.edu (Timothy P. Stammers) writes:
>Here is a simple way that I do garlic bread, actually, garlic
>toast,that is easy and tastes great.  I simply cut a loaf of italian
>bread into serving size slices and butter each piece (with margarine)
>and sprinkle with garlic powdwer and a little salt.   I then place this
>in a toaster oven at 350 degrees until toasted.  - Tim


I prepare my garlic toast in the same manner except that I grate fresh
parmesan cheese on top of the bread and then toast.  It's really good.

Karen
Newsgroups: rec.food.cooking
From: casey@well.sf.ca.us (Kathleen Creighton)
Subject: Re: REQUEST: Gingersnap recipe
Organization: Whole Earth 'Lectronic Link
Distribution: rec.food.cooking
Date: Sun, 6 Sep 1992 02:56:36 GMT

I tried this recipe last Christmas and these cookies were a *huge* hit.  The
"secret" is the *freshest* ground ginger and other spices you can buy--the
batch I made a week after the ginger was opened was not quite as good as the
first batch.  (Old English) recipe from the San Francisco Chronicle 12/4/91.

Crisp Ginger Cakes

6 cups pastry flour (all-purpose is fine)
1.5 teaspoons baking powder
1.5 teaspoons ground ginger
1 tablespoon ground cloves
1.5 tablespoons ground anise
1 cup sugar
1.5 cups unsulfured molasses
1/2 lb. unsalted butter

Instructions:  Sift the flour, baking power and spices together in a mixing
bowl.  Heat the sugar, molasses and butter together in a saucepan over low heat
until the butter is melted and the sugar completely dissolved.  Allow to cool a
few minutes.  Make a well in the flour and add the molasses mixture.  Stir
until a very stiff dough forms.  Cover and set in the refrigerator to ripen at
least 8 hours.

Roll out dough 1/4 inch thick and cut into 2-inch rounds.  Bake on greased
baking sheets in preheated 325-degree oven for approximately 15 minutes.  Cool
on racks.

Yields 8 to 9 dozen cookies.

Note:  For ornamental cookies, omit butter and add just enough milk to make the
dough workable.

----------

I rolled the dough out thinner than 1/4" on wax paper (or you can use plastic
wrap), cut out my little ginger circles with the round cap off of a can of Pam,
and peeled the cookies off and put them on the cookie sheets.  This was a *lot*
of work but I got the crispiest, most delicate ginger cookies--and they *are*
quite fragile (once baked, they're like poker chips :-).  Not the sort of thing
that will ship well.  But the adults who ate them said they hadn't tasted
ginger "snaps" that good in many years.

Kathleen Creighton
From: hooverb@h.cs.wvu.wvnet.edu (Bruce Hoover,Armstrong)
Newsgroups: rec.food.cooking
Subject: Re: British Cooking (was Garlic Bread, ...., and the English)
Date: 9 Sep 92 05:40:34 GMT
Originator: hooverb@a.cs.wvu.wvnet.edu

> In article <1685C7A0A.MEDELMA@cms.cc.wayne.edu> MEDELMA@cms.cc.wayne.edu
> Michael Edelman writes:
> 
>> So why do they eat those horrid sausages, chips that are drenched in
>> industrial lubricants passing themselves off as cooking fats, mashed
>> potatoes made with water, fried bread (cold toast soaked in fat),
>> canned spaghetti on toast...
>>     ;-)   ;-)   ;-)     ( <--for the humor impaired)
>
Damn, you left out some of my favourites...

Mushy peas (green peas cooked and mushed) or
Chip rolls (a sandwich made with a stale roll and greasy chips) I love
these so much that when I go to McDonalds, I often throw out the
hamburger and put my chips in the roll. (True)

or if you go to a chip shop you can get one of the horrid sausages
dipped in batter and fried in the industrial lubricant. Just eat it
before the grease cools and congeals on your lips.

I'm going to have to stop before I make myself any more hungry!

Bruce Hoover
From: arien@milton.u.washington.edu (in*con*sistent kat)
Newsgroups: rec.food.cooking
Subject: Re: German dessert dumpling?
Summary: recipe incl.
Date: 5 Sep 92 06:15:25 GMT
Article-I.D.: u.1992Sep5.061525.3984
Distribution: na
Organization: University of Blegga, Seattle


tom@lightning.cadcam.iupui.edu responds to 
sorsha@wam.umd.edu (Laurie Beth Brunner)'s
request for Topfenknoedel, and here's my addition --

I'm sure my (Viennese) mother has a better recipe, but here's one from
_Gourmet's Old Vienna Cookbook_ (I have the old edition, which has an index
in both German and English, which is tremendously handy):

Mix 1-3/4 C sieved cottage cheese with 1/2 C butter and 4 eggs -> smooth.
Add 1-1/4 C dry bread crumbs, 1/2 C sugar, & a pinch ea. cinnamon & salt.
Using 2 Tb, shape the dough into small dumplings & drop one into lightly 
salted simmering water.  If the dumpling is too light, add more bread 
crumbs; if it's too hard, add a little cream.  Simmer the dumplings 7-9 min
or until they rise to the surface, & remove them immediately w/ a slotted
spoon.

Tom asked about Quark, which I've found in German delis (at least, in Seattle
and Olympia).  I have my mother's =delicious= recipe for Zwetschkenknoedel 
(Italian plum dumplings; one can substitute apricots for Marillenknoedel),
and she uses dry curd cottage cheese (we find it in 1 lb bags at Safeway).

						Katrina

|> "Anyone can have the harmony, if they would leave us the counterpoint." <|
|>  --Dorothy Sayers' _Gaudy Night_  //  arien@u.washington.edu            <|
|>                                  //  arien@blegga.cac.washington.edu    <|
From: halvers@procyon.crd.ge.com (Pete Halverson)
Newsgroups: rec.food.cooking
Subject: Re: stuffed marrow?
Date: 9 Sep 92 16:31:32 GMT
Reply-To: halverson@crd.ge.com (Pete Halverson)
Organization: GE Corp. Research & Development, Schenectady, NY

In article <1992Sep9.131441.12501@eng.cam.ac.uk> pjh@eng.cam.ac.uk writes:
>In article 12740223@hpmwetg3.sr.hp.com, dondd@hpmwtd.sr.hp.com (Don Dillon) writes:
>>What exactly is marrow.  In the US this the stuff inside bones that
>>produces white blood cell, and definitely has no seeds.  ;)
>>
>It is a vegetable sort of like a large courgette. 
                                        ^^^^^^^^^
Which is in turn referred here to as "zucchini", or perhaps, more
generically, "summer squash".

Pete Halverson                                      INET: halverson@crd.ge.com 
GE Corporate R&D Center                       UUCP: uunet!crd.ge.com!halverson
Schenectady, NY
From: md_norma@csd.brispoly.ac.uk (MD Norman)
Newsgroups: rec.food.cooking
Subject: Chutney recipe
Date: 11 Sep 92 10:06:07 GMT
Organization: Bristol Polytechnic, England

Someone asked for chutney recipes, so ..

Spiced Apricot and Orange Chutney

This one is from Delia Smith, a well known English TV cook.
(with a few alterations by me.)

14 oz no soak apricots
1  tsp whole coriander seeds
8  oz soft light brown sugar
15 fl.oz cider vinegar ( I prefer white wine vinegar )
1 medium onion finely chopped ( I prefer shallots )
2  oz sultanas
2  tbs grated fresh ginger
2  cloves garlic, finely chopped
1  tsp salt
1/2 tsp cayenne pepper
zest and juice of one large orange

assorted jars

Chop and rinse apricots. In a small saucepan heat the coriander seeds
and then grind them, and sprinkle over the apricots. Add remaining
ingredients. Heat gently and stir, make sure sugar is fully dissolved.
Simmer for 45min. Bottle in sterile jar, leave for approx one month
before eating.
From: kentt@tarzan.informix.com (Kent Tracy)
Newsgroups: rec.food.cooking
Subject: Re: New Mexico Green Chile
Date: 15 Sep 92 14:14:26 GMT
Reply-To: kentt@tarzan.informix.com
Organization: Informix Software

>Old Southwest Trading Company
>
>PO Box 7545
>Albuquerque, NM 87194
>
>1-800-2861
 ^^^^^^^^^^ Could you repost that phone number, please?

>I'd be interested in knowing of any other places you find too.

Ditto!
---

+---------------------------------------+
| Kent A. Tracy     kentt@informix.com  |    "Treat her like a thoroughbred
| Informix Software   (913)599-7100     |     and she won't be a nag..."
+---------------------------------------+
Newsgroups: rec.food.historic
From: jac54@cas.org ()
Subject: Re: Down Hearth/Spit Dogs?
Organization: Chemical Abstracts Service, Columbus, Ohio
Date: Tue, 15 Sep 1992 19:41:01 GMT

In article <1992Sep11.194627.2917@cvedc.prime.com> cmr@cvedc.prime.com (Chesley Reyburn) writes:
>
>How about a bacterial colony getting going in some dish left out for days
>at a time?
>
	This is still a problem in modern times.  Introductory microbiology
	classes will point out how some meat processing set-ups look
	just like enormous versions of cultures for the very dangerous
	_Clostridia_.  There are all sorts of reports of people dying
	from botulism after leaving partially eaten meat pies out overnight
	and then not thoroughly heating them before eating the leftovers.
	Other problems include souring of milk, fungal contamination of
	grains (ergotism. aflatoxicosis), survival of parasite cysts in
	improperly cooked meat.

	This really is a topic that should only be discussed in the middle
	of an atrocious meal at some Commons or another.

	Check out a text on public health or food microbiology.  If it
	doesn't stop you eating out, it might slow you down a bit.

	Alec Chambers.
Newsgroups: rec.food.historic
From: vgulick@silver.ucs.indiana.edu (valerie gulick)
Subject: Russian Cooking Before Potatoes
Organization: Indiana University
Distribution: rec.food.historic
Date: Sun, 13 Sep 1992 23:00:49 GMT

What did Russians (and other Eastern Slavs) eat before the introduction
of the potato? I know that rye, cabbage were staples besides some
meat,fish, and available(!) fruits and vegetables.
Could someone also direct me to some works on the history of Russian
cooking, if they exist?

	Thanks,

           Valerie
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.historic
Subject: Re: galingale (aka galinga)
Date: 10 Sep 92 11:59:50 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

It might be worth pointing out that a lot of books (actually, every
reference to this stuff I have ever seen in print, be it in a book,
a spice catalogue, or a menu) spell it "galangal".

Has anyone tried making galangalbread along the same lines as a
gingerbread recipe?  If so, how did it work out?

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
From: crs@beta.lanl.gov (Charlie Sorsby)
Newsgroups: rec.food.historic
Subject: Call for references...
Date: 14 Sep 92 15:37:10 GMT
Organization: Los Alamos National Laboratory

Hi, all...

I've just begun reading this group but have had a nagging interest
in the subject matter in the back of my mind for a long time now...

As the subject says, I'm looking for references.  Can some of you
post (or if this is a faq--email) a list of references (at least
some of which someone with limited access and resources may have
some hope of finding and at least some of which are of an
introductory but accurate nature)?  Cookbooks as well as
histories?

Is there a faq for this news group and, if so, where may it be
obtained?

Please resume your regularly scheduled discussion now and please
pardon the interruption...   :)


-- 
Best,

Charlie "Older than dirt" Sorsby				"I'm the NRA!"
	  crs@lanl.gov
From: leighann@sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.historic
Subject: Olives!!
Date: 9 Sep 92 17:27:18 GMT
Organization: Sybase, Inc.

In article <5552@blue.cis.pitt.edu.UUCP> genetic+@pitt.edu (Dr. Dave) writes:
>The one that has always fascinated me is the olive.  It takes a great deal
>of culinary abuse to turn a fresh olive into food.  Your example of tapioca
>is, of course, even more extreme.

Oh hey!  Oh hey!  I'm so glad this came up.  Listen, a neighbor of mine
has an olive tree, and they said I could come and take some olives.
Also, I have a friend who has pits from the olive tree which Athena is
purported to have planted on the Acropolis.  So, here are two questions:

1) How do I prepare a non-cured olive pit for planting?

2) How do I cure a fresh olive?

Oh boy, I can hardly wait for the answers.  I've been sitting on this
one for a couple of years with no clues.

	- Leigh Ann


---------------
Leigh Ann Hussey                                      leighann@sybase.com
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year was it?
Answer: 1520
Newsgroups: rec.food.historic
From: dadams@cray.com (David Adams)
Subject: Re: Quote in my .sig
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 14 Sep 92 10:20:08 CDT

 leighann@sybase.com (Leigh Ann Hussey) writes:
|Okay, I've had sufficient numbers of people tell me that the couplet in
|my .sig is wrong, that I feel compelled to answer in this forum rather
|than to each one individually.  The general feeling of the folks mailing
|me is, "But beer is much older than 1520."  The short answer: what was
|known (at least in England) before 1520 was ALE.  BEER started out life
|as hopped ale.  Nowadays, even a hopped brew can be called ale.  The
|distinction is, it seems to me, practically religious.
|
|
|---------------
|Leigh Ann Hussey                                      leighann@sybase.com
|"Turkeys, heresy, hops and beer / All came to England in the one year."
|What year was it?
|Answer: 1520

But certainly there was heresy in England before 1520?   ;^)

BTW, Does anybody know how to brew up a good batch of heresies?  ;^)

 


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.historic
From: rlw@IDA.ORG (Richard Wexelblat)
Subject: Re: Quote in my .sig
Organization: IDA, Alexandria, VA
X-Newsreader: TIN [version 1.1 PL6]
Date: Tue, 15 Sep 92 15:47:13 GMT

Mark Schuldenfrei (schuldy@progress.COM) wrote:
: I can't help.  However, the woman who runs our local SCA cooks group,
: has a copy of a portrait documented to 1583 (I may be off on the last
: digit, this is from memory) of what is clearly a turkey being served
: for dinner.  Not the early part of the century, but a start.

What's clear?  Swans and storks were eaten then as well.
-- 
--Dick Wexelblat  (rlw@ida.org) 703 845 6601
  This message is not copyright.  Please feel free to use it
  in any context, at any time, with or without attribution.
  Quotes out of context and parodies are encouraged.
From: anvil@ducvax.auburn.edu
Newsgroups: rec.food.historic
Subject: A bit of a Lark?
Date: 10 Sep 92 12:28:23 GMT
Article-I.D.: ducvax.1992Sep10.072823.3330

I have come accross several references of the eating of larks during the 
Middle ages. How were they prepared? One reference mentions a pie made of
larks. What do they taste like? Are larks eaten today? In one of Blacksmith
books there is a device called a lark spit which was a long handled fork
mounted rack made to sit on the hearth and roast whatever was impaled on the
fork. I assume that larks were the impalee. Any comments on this subject 
would be appreciated.

Regards,
John Sugg
Yellow Hammer Forge
Waverly,Alabama USA
From: cmr@cvedc.prime.com (Chesley Reyburn)
Newsgroups: rec.food.historic
Subject: Re: Down Hearth/Spit Dogs?
Date: 11 Sep 92 19:46:27 GMT
Organization: Computervision R&D, Beaverton OR

Alan Deacon writes:

>anvil@ducvax.auburn.edu writes:

>>A book I read sometime ago about cooking before the "modern" stoves and ovens
>>stated that down hearth cooking was the one of the leading causes of death
>>among women second only to childbirth. Why was this? Smoke inhalation? Heat?

>The term I have heard is `hearth death' and with similar mortality rates.
>Death was caused by burning. Women wore long flowing dresses/gowns/aprons/

How about a bacterial colony getting going in some dish left out for days
at a time?

Chesley Reyburn  cmr@cvedc.prime.com
From: jsanders@phys.ksu.edu (Justin M. Sanders)
Newsgroups: rec.food.historic
Subject: Re: Quote in my .sig
Date: 15 Sep 1992 16:42:57 GMT
Organization: Department of Physics, Kansas State University, Manhattan KS, USA
NNTP-Posting-Host: bose.phys.ksu.edu

The Oxford English Dictionary gives a variant of the "Turkeys, etc." quote
from Sir Richard Baker, Chronicle of the Kings of England (1643), referring
to 1524, "it happened that divers things were newly brought into England,
whereupon this Rhyme was made: 'Turkeys, Carps, Hoppes, Piccarell, and Beer,
Came into England all in one year.'" [Note: the 11th edition of Encyc.
Brittanica warns against trusting this rhyme, as it is demonstrably false
with regard to carp and/or piccarells]

G.L. Apperson, English Proverbs & Proverbial Phrases (London: J.M.Dent & Sons,
1929) and B.E. Stevenson, Home Book of Proverbs, Maxims, and Familiar
Phrases (NY:Macmillan, 1948) give several variants, among which is
Henry Buttes, Dyets Drie Dinner (1599): "Heresie and beere came hopping
into England both in a yeere."

According to the O.E.D., the name turkey was originally applied to the
Guinea fowl (from Africa, perhaps by way of Turkish merchants) but was
then transferred to the immigrant from Mexico.  The domestic turkey was
imported to Europe shortly after the conquest of Mexico in 1520.  The
first concrete date of turkey in England is 1541 (when Cranmer restricted
dinners to one turkey cock and no turkey hens).

A reference for the history of the domestication of the turkey (which
I was unable to find) is A.W. Schorger, "The Wild Turkey: Its History
and Domestication" (Norman,OK: Univ. of Oklahoma Pr.,1966).
--
Justin M. Sanders    "They couldn't hit an elephant at this distance"
Dept. of Physics        --last words of Gen. John Sedgwick
Kansas State Univ.