Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2 cups water
- 2 cups flour
- 14 teaspoonful salt
- 4 eggs
Directions
2 cups water.
2 cups flour
cup finely chopped cooked ham.
y2 teaspoonful curry powder.
14 teaspoonful salt.
A little cayenne of paprica.
As soon as the water boils stir into it the flour; beat well; stir until the batter leaves the sides; re- move from the fire; beat in the eggs one at a time; add the ham and seasonings. Drop the batter from the tip of the spoon into smoking-hot fat; cook until brown ; drain on soft paper. Serve with white sauce
or cabbage salad.
The best terrapin are the "Diamond Back," from Chesapeake Bay. Very good ones are taken from Long Island waters and along the seacoast. The season for eating them is from December to April.
136 ROCKY MOUNTAIN COOK BOOK.