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Chicken Terrapin
From Royal Victoria cook book, 1900
Serves 4
Recipe by Annie F. Dyment.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
455Calories
3 gProtein
10 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories455 kcal
Protein2.6 g
Carbohydrates9.9 g
Fiber0.1 g
Sugars0.4 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium27 mg
Potassium160 mg
Calcium74 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus75 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.1 mcg
Choline1.1 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 15. The excerpt below is the record exactly as published.
CHICKEN TERRAPIN.—Boil 1 chicken until tender but not till it shreds. Cut it into dice when cold, and to 1 42 MEAT, POULTRY AND GAME, chicken take 1 pint of rich cream, 1 tablespoon corn starch wet in a little cold milk. Season well with salt, pepper and sherry wine, nearly 4 a cup full. Put cream in double boiler and when sealding hot, add corn starch, and when that thickens a little, add chicken and seasoning and 1 can of mushrooms
Cook this with the app: pantry check, scaling, and the assistant.