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Veal Terrapin
From Temperance cook book, 1887
Serves 2
Fresh venison or game birds can be used similarly.
Presented as published in 1887. 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
694Calories
25 gProtein
13 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein25 g
Carbohydrates13 g
Fiber3.5 g
Sugars3 g
Total Fat66 g
Saturated Fat30 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol706 mg
Sodium5105 mg
Potassium599 mg
Calcium173 mg
Iron3 mg
Magnesium46 mg
Phosphorus391 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C9.6 mg
Vitamin A484 mcg
Vitamin E5.3 mg
Vitamin K13 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.2 mg
Folate81 mcg
Choline447 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 24. The excerpt below is the record exactly as published.
VEAL TERRAPIN. Take some nice cold roast veal (from the fillet or loin), and cut it into small mouthfuls; put it into a stew-pan; have ready a f MEATS, 41 dressing of six hard boiled eggs, minced fine, a small teaspoon- ful of French mustard, a saltspoonful of salt, and the same of cayenne pepper, half pint of cream. If you cannot conveniently obtain cream, substitute a tablespoonful of butter
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