{"id":4725,"slug":"terrapin-baltimore-2","title":"Terrapin, Baltimore.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One cup of the prepared terrapin without the liver","Salt","Pepper","Nutmeg","Celery salt","A glass of dry sherry","The liver","The yolks of two raw eggs","One ounce of sweet butter","A cup of brown sauce","Half a 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:w31:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b8545fe1206f8aa1832fbe9c3096310a5612f925afffdc5ddb0ca20795c6e087","created_at":"2026-08-02T16:38:32Z","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-2"}