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Terrapin a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 3
Serve as a fish dish or entree for dinner or luncheon.
Presented as published in 1918. 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
431Calories
11 gProtein
13 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein11 g
Carbohydrates13 g
Fiber0 g
Sugars2.1 g
Total Fat45 g
Saturated Fat18 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol360 mg
Sodium855 mg
Potassium280 mg
Calcium105 mg
Iron1.8 mg
Magnesium28 mg
Phosphorus200 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate37 mcg
Choline202 mg
Caffeine0 mg
Water440 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 195. The excerpt below is the record exactly as published.
Terrapin a la Ericsson Hammond [See recipe: How to Kill a Terrapin.] Put the pieces — with the blood, three cups water, and one and a half cups sherry, pepper and salt — on stove; let cook until tender. When tender, make the sauce. To the quart of terrapin, yolks of four eggs, one heaping tablespoon flour, half pint cream, three heaping tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.