Fried Turtle
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Serve hot.
Presented as published in 1907. 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
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 24. The excerpt below is the record exactly as published.
FRIED TURTLE. Jokn A. Settle. If possible cut off head, then cover with scalding MEATS 53 water and let stand for three minutes, after which re- move skin from legs, open the shell and cut out the meat just as you would cut up a chicken ready for fry- ing. Let meat stand in salt water over night, parboil for half and hour. Dip in flour or batter
Cook this with the app: pantry check, scaling, and the assistant.