3 hrs 30 mins
This is and old plantation recipe. Published in Mrs. Fishers Cookbook. Mrs. Fisher was an illiterate slave from Mobile, Alabama. She started cooking for San Francisco society around 1870.
My Private Note
Units: US | Metric
- 1Put the terrapins alive in boiling water.
- 2Let them remain for fifteen minutes and then take the shells from them, being careful not to break the galls.
- 3Clean the entrails from the meat, and scrape the black skin from the feet with a knife.
- 4After thoroughly cleaning the terrapins, lay then in a clear water for ten minutes, and then put then in a kettle to stew with 1 cup of water, and stew very slowly for about three hours.
- 5Boil the eggs hard, and rub the yelks (not misspelled) to a powder.
- 6Then add the butter to the eggs and beat together until it becomes cream.
- 7To this cream add the sherry wine and mix it well.
- 8Then add this preparation to the stew very gradually, stirring well, so as to thoroughly mix it in.
- 9While the stew is cooking, mix the mustard and the tbsp of wine and put in.
- 10Slice one lemon add to stew just before dishing it up for table.
- 11Three hours is sufficient time to cook it.
- 12You had better put the win in the stew and not mix it with the eggs, for fear you may not mix it in right and that there may be no mistake.
- 13With the above directions you have a perfect stew.
- 14½ cup of sweet cream is an improvement, if you like it: also the allspice.
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Nutritional Facts for Terrapin Stew
Serving Size: 1 (359 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 621.5
- Calories from Fat 479
- Total Fat 53.3 g
- Saturated Fat 31.5 g
- Cholesterol 401.0 mg
- Sodium 534.4 mg
- Total Carbohydrate 5.6 g
- Dietary Fiber 0.5 g
- Sugars 1.6 g
- Protein 10.2 g
The following items or measurements are not included: