Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- 2 wineglasses of wine
- 1 tablespoon salt
- 1/2 pint of cream
- half pound of each use two hard boiled eggs
- 1/2 tablespoonful of cream
- a grain of cayenne pepper
- a grain of curry powder
- 3 terrapins boiled
- 6 hard boiled eggs
- 2 tablespoonsful of fresh butter
- 1/2 grated nutmeg
- 1 lemon rind cut thin
- two hard boiled eggs
- nutmeg
- salt
- lemon rind
- cayenne
- pepper
Directions
_Contributed by Mrs. Gulielma Harrison, Brandon, Va._
Have 3 terrapins boiled; when done take a portion of the liquor, rub into a smooth paste the yolks of 6 hard boiled eggs and 2 tablespoonsful of fresh butter. To this add the terrapin and liquor in a chafing dish, add 2 wineglasses of wine, ½ grated nutmeg, 1 tablespoon salt, 1 lemon rind cut thin, a little cayenne pepper and ½ pint of cream. Cook 10 minutes, stirring constantly.
_Contributed by Miss K. Willcox, Westport, Conn._
Equal quantities of boiled fish and boiled rice, for a half pound of each use two hard boiled eggs, a grain of cayenne pepper and a grain of curry powder, ½ tablespoonful of cream, 2 oz. of butter and little common pepper and salt. Remove the bone and skin from the fish, and put it in a saucepan with butter. Add the rice and whites of two hard boiled eggs, cutting the whites into small pieces. Then add the cream, the curry powder and the cayenne. Toss this over the fire until it becomes very hot, then take it off and pile it very high on a very hot dish. Smooth with a knife, and rub the yolk through a sieve on the top and serve.