{"id":4724,"slug":"terrapin-baltimore","title":"Terrapin, Baltimore","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 cup of the prepared terrapin without the liver","salt","pepper","nutmeg","celery salt","1 glass of dry sherry","the liver","yolks of 2 raw eggs","1 ounce of sweet butter","1 cup of brown sauce","1/2 glass of dry sherry"],"ingredients_norm":["prepared terrapin without the liver","salt","pepper","nutmeg","celery salt","dry sherry","liver","yolks of raw egg","sweet butter","brown sauce"],"steps":["Put in saucepan with salt, pepper, nutmeg, celery salt, and a glass of dry sherry.","Boil for five minutes.","Mash the liver in a salad bowl, add the yolks of two raw eggs, one ounce of sweet butter, and strain through a fine sieve.","Add a cup of brown sauce to the simmering terrapin, then add the liver prepared as above, pouring in gradually.","Heat barely enough to thicken.","Before serving add half a glass of dry sherry."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w30:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ee0c9435c7fa75930858293e4a7c633926665ff587e26a2bdfad0815d24ffac4","created_at":"2026-08-02T16:38:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/terrapin-baltimore"}