Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a tablespoonful of catsup -- walnut
- a tablespoonful of browned flour wet in cold water
- one egg
- pepper
- salt
Directions
Plunge the turtle into a pot of boiling water and let it lie there five minutes, you can then skin the tender part easily, and pull off the horny parts of the feet. Lay it for ten minutes in cold salt and water ; then put into more hot water, salted, but not too much. Boil until tender. The time will depend upon the size and age. Take it out, drain and wipe dry ; loosen the shell carefully, not to break the flesh ; cut open also with care, lest you touch the gall bag with the knife. Remove this with the entrails and sand bag. Cut all the rest of the turtle into small bits, season with pepper, salt, a chopped onion, sweet herbs, and a tea- spoonful of some spiced sauce, or a tablespoonful of catsup — walnut or mushroom. Save the juice that runs from the meat, and put all together into a saucepan, with a closely-fitting top. Stew gently fifteen minutes, stirring occasionally, and add a great spoonful of butter, a tablespoonful of browned flour wet in cold water, a glass of brown sherry, and lastly, the beaten yolk of one egg, mixed with a little of the hot Hquor, that it may not curdle. Boil up once, and turn into a cov- ered dish. Send around green pickles and delicate slices of dry toast with it