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Terrapin Casserole
From The Hotel St. Francis cook book, 1919
Serves 5
Presented as published in 1919. 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
510Calories
15 gProtein
31 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein15 g
Carbohydrates31 g
Fiber0 g
Sugars10 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol143 mg
Sodium490 mg
Potassium610 mg
Calcium177 mg
Iron1.4 mg
Magnesium38 mg
Phosphorus255 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C0.6 mg
Vitamin A66 mcg
Vitamin E0.3 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate31 mcg
Choline102 mg
Caffeine0 mg
Water458 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 173. The excerpt below is the record exactly as published.
three tablespoonfuls of flour, add three pints of any kind of good broth and one pint of milk, season with salt and pepper, add a glass of good sherry wine, and boil until well done. Bind with the yolks of two eggs mixed with a cup of cream and a glass of dry sherry wine
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