Terrapin
From Statesmen's dishes; and how to cook them, 1890
Madeira is preferred for its richer flavor.
Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 7. The excerpt below is the record exactly as published.
TERRAPIN. BY HON. THOMAS F. BAYARD. (Late Secretary of State.) lKE two "counts" and boil in the shell; after allowing them to cool, remove the shell, take out the gall-bladder, and cut the ter- rapin in good-sized pieces ; put in a chafing-dish, and to this add small cupful of rich cream, half a pound of butter, and a couple wineglassfuls of sherry or madeira
Cook this with the app: pantry check, scaling, and the assistant.