Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 1 teaspoonful of corn starch
- 1 teaspoon sugar
- 1 tablespoon vinegar
- 1 tablespoon worcestershire sauce
- 8 tablespoons of parched flour
- 1 pinch cloves
- 1 large tablespoonful of butter
- 1 onion
- eight terrapin
- 6 yellow terrapin
- 1 tumbler best sherry
- 1 saltspoon powdered allspice
- 2 onions
- 16 people
- 4 terrapins in warm water
- quarter separately
- butter the size of a large egg
- salt
- pepper
- vinegar
- allspice
- cayenne
- black pepper
- mace
Directions
MRS. J. A. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
About 1 qt. cold boiled fish, 1 pt. of milk, 1 large tablespoonful of butter, 1 onion, 1 teaspoonful of corn starch or flour, a little green celery or parsley. Add salt and pepper. Drop the onion into the cold milk and when it comes to a boil take out the onion, add corn starch mixed first with a little cold milk, butter and seasoning. Put a layer of sauce into the dish first, then fish, and repeat until all is used. Cover the top with bread crumbs and bake half an hour or more, according to oven.
MRS. HABERSHAM’S BROWN TERRAPIN STEW.
MRS. FRANK B. SCREVEN, SAVANNAH, GA.
Eight terrapin, diamond back, or 6 yellow terrapin, 1 teaspoon sugar, carameled, 1 tablespoon vinegar, with pepper, salt to taste, 1 tablespoon Worcestershire sauce, 6 or 8 tablespoons of parched flour, 1 tumbler best sherry, 1 qt. jelly terrapin was cooked in, 1 saltspoon powdered allspice, 1 pinch cloves, nutmeg, cinnamon. Put butter in a deep pan on stove and melt it, add slowly the flour in which the allspice has been thoroughly sifted, spoonful by spoonful, stirring hard all the time. Heat the jelly in another pot and add little by little to the mixture until it boils and becomes smooth like starch. Then add sugar, and vinegar to sauce. Then the terrapin meat and eggs, taste and add more salt and pepper if needed. Lastly pour in wine and serve with lemon. Boil terrapin for this stew with bunch of herbs and 2 onions. (For 16 people.)
TERRAPIN (MARYLAND STYLE).
The recipe of John Erwin, a negro cook from Maryland, who served suppers and dinners in Philadelphia before the Civil War--1859, 1862, 1863, 1864.
_Contributed by Mrs. Lelia Andrews Smith, Philadelphia._
Wash 4 terrapins in warm water, then throw them into a pot of boiling water, let them boil till the shells crack, then take them out, remove the bottom shell. Cut each quarter separately, take the gall from the liver very carefully, pick out the eggs and put the pieces of terrapin in a stewpan, use the water they were boiled in and if not enough to cover them add some more water, a little salt, cayenne and black pepper, a little mace and butter the size of a large egg. Then let it stew slowly for ¾ of an hour. Make a thickening of flour and water, stir in a few minutes before you take it off the fire and add 3 or more glasses of wine, add the eggs as you serve it. More wine and spices can be added if desired.