Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 tablespoonful of flour
- 2 quarts of picked terrapin
- 1 pint of cream on the fire
- 1 pint of wine
- a piece of butter about the size of an egg
- a tablespoonful of flour
- 1 egg
- 1 terrapin
- 3 hard boiled eggs mashed fine
- four hard-boiled eggs
- butter about the size of an egg
- pepper
- salt
Directions
MRS. GILBERT (1800).
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Put the fish (not the canned) to soak in cold water, changing the water at bedtime. In the morning boil fresh potatoes, and with a fork beat them very smooth with a piece of butter about the size of an egg. Pick all the bones out of the fish, and mix with the potatoes, beating with a fork. Then beat to a froth 1 egg and beat that in. Also season with pepper and salt, _no milk_. Have them rolled lightly into balls, and fry to a light brown in _boiling_ lard. Drop them in just as you send in breakfast. Five minutes is long enough for them to cook. Serve on dish with sprigs of parsley between.
_Contributed by Mrs. M. Kim Miller, New York._
Put in boiling water and remain until claws become soft. After cooling open and use liver, meat and eggs to 1 terrapin, the yolks of 3 hard boiled eggs mashed fine with 1 tablespoonful of flour, a little cream, salt and pepper, cup of wine. Put in saucepan ¼ lb. butter, let melt and then put in terrapin. When warmed through put in dressing and boil once. Add wine after it boils.
TERRAPINS.
MRS. JOHN MARKOE, PHILADELPHIA, PA. (1790).
_Contributed by Mrs. Wm. D. Winsor, Philadelphia, Pa._
Boil the terrapins until the shells are easily separated, the time depends on the size of the terrapins. To 2 quarts of picked terrapin, put ½ lb. butter; work it up well with a tablespoonful of flour, add the pounded mashed smooth yolks of four hard-boiled eggs, pepper and salt. Put 1 pint of cream on the fire, heat it, _not boil_. Stir in gradually the butter, flour and egg, cook five minutes, then add terrapin only long enough to heat well, all slowly done. Then add 1 pint of wine, if you like them thick, add more flour and butter mixed.