Terrapin a la Maryland
From Bohemian San Francisco, 1914
You may thicken the terrapin with a mixture of two raw yolks, two boiled yolks, one ounce of butter, and one ounce of corn starch, rubbed together and passed through a fine sieve.
Presented as published in 1914. 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
2169Calories
21 gProtein
49 gCarbs
181 gFat
Full nutrition (34 nutrients)
Calories2169 kcal
Protein21 g
Carbohydrates49 g
Fiber0 g
Sugars4.8 g
Total Fat181 g
Saturated Fat103 g
Monounsaturated Fat43 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol856 mg
Sodium978 mg
Potassium811 mg
Calcium314 mg
Iron2.8 mg
Magnesium67 mg
Phosphorus451 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A548 mcg
Vitamin E2.4 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate50 mcg
Choline311 mg
Caffeine0 mg
Water564 g
As published
This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 9. The excerpt below is the record exactly as published.
terrapin a la Maryland, sending back to his native State for the famous diamond-back terrapin. His recipe for this was as follows : TERRAPIN ^"* ^ terrapin in small pieces, about one ^ j^^ inch long, after boiling it. Put the pieces MARYLAND ^" ^ saute pan with two ounces of sweet butter, salt, pepper, a very little celery salt, a pinch of paprika. Simmer for a few minutes and then add one glass of sherry wine, which reduce to half by boiling. Then add one cup of cream, bring to a boil and thicken with two yolks of eggs mixed with a half cup of cream. Let it come to a near boil and add half a glass of dry sherry
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