Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- one pound of best butter to three good-sized terrapins
- a pint of boiling water put half a wine-glass full of wine
- a small piece of butter
- one egg
- one bowl
- three good-sized terrapins
- three yolks of hard- boiled eggs
- one large terrapin
- nutmeg
- salt
Directions
Oyster soup is made as clam soup, only omitting parsley and substituting a little mace.
SOUP FOR THE SICK. In a pint of boiling water put half a wine-glass full of wine; beat up the yolk of one egg; when the water and wine boils, pour it out into a bowl ; then on the egg; continue to pour it from one bowl to another, two or three times ; then add a small piece of butter, a little sugar and nutmeg.
TERRAPINS.
Take the terrapins one at a time, and immerse them in boiling water for half a minute ; take them out and remove the skin ; put them back into hot water, and watch them carefully that they do not boil too much; (some will be done in half an hour, others will take much longer. They are suf- ficiently done when the feet are soft to the touch.) Take off the shell and remove the sand bag and the gall, (which will be found in the liver; the sand bag is full of water ;) then put them down to stew with one pound of best butter to three good-sized terrapins : season with red and a little black pep- per; (no salt;) when they are perfectly heated through, put in the following dressing, and when it boils furnish the seasoning with a little salt, &c., if required. Dressing, — Take three yolks of hard- boiled eggs, to one large terrapin ; mash them up
FAMILY RECEIPT BOOK. 137
fine, and add the best Madeira, a little at a time, until you make a thin paste; stir this into the ter- rapins, and add more wine, if necessary. There should be just dressing enough to float near to the top of your terrapin in the saucepan.