{"id":4723,"slug":"terrapin-maryland","title":"Terrapin, Maryland","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 cup of terrapin, prepared as above","a little grated nutmeg","salt","pepper","1/2 glass of dry sherry","1 cup of thick cream","yolks of 2 eggs","1/4 cup of thick cream","1 ounce of butter","dry sherry","toast"],"ingredients_norm":["terrapin prepared as above","little grated nutmeg","salt","pepper","dry sherry","thick cream","egg yolk","butter","toast"],"steps":["Put one cup of terrapin, prepared as above, in a flat pan, add a little grated nutmeg, salt and pepper, and half a glass of dry sherry.","Boil until half reduced, then add a cup of thick cream, boil, and thicken with the yolks of two eggs, a quarter of a cup of thick cream and an ounce of butter beaten together.","Heat, but do not boil.","Serve in chafing dish, with dry sherry, and toast on the side."],"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:w30:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c8658a35a0a698398fea75587aafaf4824c9e67c5de230e2d1fff835bcd07596","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-maryland"}