Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 0 |
| Water | not in our table | 0 |
| Mace | 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 tablespoons sherry
- 1 gill wine
- 2 liver terrapins in boiling water
- 6 eggs
- salt
- mace
Directions
Mrs. Rorer.
Put 2 liver terrapins in boiling water and boil 1-j minutes. Pull off the outer skin and toe nails, put back in fresh boiling water, add salt, and boil slowly till the shells part easily. Take out, remove the under shell, and let cool off. Take them out of the upper shells ; remove carefully the sandbags, bladders, thick intestines, and the gall sacks which are in the liver ; throw these away. Break the terrapin into small pieces, cut the small intestines fine, put all with the broken up liver and the eggs. Add the liquor that has drained in cutting, roll ^ pound butter in flour, and add it. and heat through. Mash the yolks of 6 eggs with 2 tablespoons sherry, stir it in with J pint thick cream, salt and cayenne pepper. Let boil up once, take off, add 1 gill wine and i teaspoon mace, and serve.