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Mock Terrapin
From The art of cookery, 1899
Serves 3
Various meats can be combined in this dish.
Presented as published in 1899. 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
493Calories
64 gProtein
6 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein64 g
Carbohydrates6.3 g
Fiber0.1 g
Sugars3.4 g
Total Fat36 g
Saturated Fat7.6 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol827 mg
Sodium494 mg
Potassium1253 mg
Calcium64 mg
Iron5.5 mg
Magnesium78 mg
Phosphorus1035 mg
Zinc8.2 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C47 mg
Vitamin A141 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B1227 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.4 mg
Niacin (B3)22 mg
Folate81 mcg
Choline141 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 135. The excerpt below is the record exactly as published.
Mock Terrapin. — Cook in a sauce-pan, until brown, four tablespoonfuls of butter, add one cup of veal broth, two tablespoonfuls of lemon juice, half a teaspoonful of grated lemon peel, half as much grated nutmeg or ground mace, and a teaspoonful of sugar. Mix lightly together with a fork two cups of veal, one cup of veal kidneys, one cup of sweetbreads or calf's brains, pre- pared as for veal terrapin, and a cup of hard-boiled eggs
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