Mock Terrapin

Name: Mock Terrapin
Ingredients: 1J cups cold cooked chicken or veal cut in dice; Whites 2 hard-boiled eggs; 1 cup White Sauce I; 3 tablespoons sherry wine; Yelks 2 hard-boiled eggs finely chopped; 1 teaspoon salt; Few grains cayenne

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

1343Calories

141 gProtein

26 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories1343 kcal

Protein141 g

Carbohydrates26 g

Fiber0.2 g

Sugars14 g

Total Fat66 g

Saturated Fat25 g

Monounsaturated Fat24 g

Polyunsaturated Fat6.9 g

Omega-30.1 g

Cholesterol1167 mg

Sodium3365 mg

Potassium1865 mg

Calcium505 mg

Iron8.2 mg

Magnesium149 mg

Phosphorus1508 mg

Zinc21 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A519 mcg

Vitamin E3.7 mg

Vitamin K24 mcg

Vitamin B61.5 mg

Vitamin B128.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.5 mg

Niacin (B3)29 mg

Folate171 mcg

Choline1003 mg

Caffeine0 mg

Water586 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 15. The excerpt below is the record exactly as published.

1 teaspoon salt. 1 cup cracker crumbs. Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a potato ricer. Add one half the butter, salt, pepper, and cream. Melt remaining butter, mix with cracker crumbs, then combine mixtures. MOCK TERRAPIN. 1J cups cold cooked chicken or Whites 2 hard-boiled eggs, veal cut in dice. chopped. 1 cup White Sauce I. 3 tablespoons sherry wine. Yelks 2 hard-boiled eggs finely J teaspoon salt. chopped. Few grains cayenne

Cook this with the app: pantry check, scaling, and the assistant.