Turtle Balls
From Banquets of the nations, 1911
Serves 6
Serve with Madeira sauce enhanced with lime juice.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 166. The excerpt below is the record exactly as published.
Turtle Balls. One and a half pounds of turtle, or that quantity of dried turtle after it has been soaked, and a small piece of salt beef. Mince the beef and turtle together very fine ; add some chopped tomatoes, onions, herbs, salt, and a very little Jamaica fresh pepper ; add a squeeze of lime juice, a little sauce, and a tablespoonful of sherry, a little spice, and two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.