gluten-freenut-freesoy-freefish-freeshellfish-free
Mock Terrapin
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6.
Presented as published in 1896. 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
207Calories
16 gProtein
4 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein16 g
Carbohydrates4.3 g
Fiber0 g
Sugars2.5 g
Total Fat14 g
Saturated Fat4.1 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol140 mg
Sodium571 mg
Potassium257 mg
Calcium86 mg
Iron0.9 mg
Magnesium20 mg
Phosphorus218 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate18 mcg
Choline82 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 149. The excerpt below is the record exactly as published.
MOCK TERRAPIN 11% cups cooked chicken, diced Whites 2 hard-cooked eggs, chopped 1 cup Thin White Sauce (p. 192) Yolks 2 hard-cooked eggs, finely Few grains cayenne chopped V4 teaspoon salt 3 tablespoons sherry
Cook this with the app: pantry check, scaling, and the assistant.