Maryland Terrapin
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. E. P. Hubbard, Chicago, IL.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 173. The excerpt below is the record exactly as published.
MARYLAND TERRAPIN.— Boil the terrapin until the skin on the claws is sufficiently soft to rub off at the slightest touch. Take from the shell and remove every particle of entrails and lungs. Place the meat in a chafing-dish or stew-pan. Add butter, pepper and salt, the quantity of each depending on the quantity of flesh. Let it simmer until the essence and butter reach the con- sistency of light gravy. Serve hot. If desired, add a little good sherry
Cook this with the app: pantry check, scaling, and the assistant.