Stewed Terrapin with Cream
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 69. The excerpt below is the record exactly as published.
STBWED TERRAPIN WITH CREAM. Take some of the flesh prepared as above, cut in little pieces, and put over the fire in a stew-pan, together with a seasoning of pepper and salt, and a small piece of butter. Let stew for a short time, add one cup of hot water and an extra piece of butter; stew for ten minutes, then add two cups of rich milk and let it stew for another five minutes; then remove the pan to the side of the fire, and stir in a little thickening
Cook this with the app: pantry check, scaling, and the assistant.