Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
268
Calories
7g
Protein
23g
Fat
3g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 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
- one-fourth cup of butter
- two cups of hot cream
- one quart of the cooked terrapin
- two tablespoonfuls of sherry
- a dash of nutmeg
- six hard-boiled eggs to a paste
- salt
- nutmeg
Directions
1
Mash the yolks of six hard-boiled eggs to a paste ; mix them with one-fourth cup of butter ; stir this into two cups of hot cream; cook in double boiler; stir until smooth; season with salt, paprica and a dash of nutmeg ; add one quart of the cooked terrapin and cook for fifteen minutes. Just before serving add two tablespoonfuls of sherry. Serve in very hot soup
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive