Veal Terrapin
From Around-the-world cook book, 1913
Serves 2
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 18. The excerpt below is the record exactly as published.
VEAL TERRAPIN Cold veal, 1 pint, Eggs, 6, Minced lemon-peel, 1 tablespoon, Cream, or cream-sauce, 1 cup, Salt, pepper, nutmeg
Cook this with the app: pantry check, scaling, and the assistant.