Dinner

Fricasseed snapping turtle

Fricasseed snapping turtle, preserved from Marion Harland’s 1903 cookbook with ingredient cues including have your fish merchant clean your turtle after he has killed him by throwing him in.

DinnerPescatarianStovetopPublic domainHistoric recipeSource transcription

Est. prep20 min

Est. cook25 min

Est. serves4

Total45 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“Fricasseed snapping turtle” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 348

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

Have your fish merchant clean your turtle after he has killed him by throwing him into boiling water.
Cut the turtle into neat dice, sprinkle with salt, pepper, onion juice, a dash of kitchen bouquet and a tablespoonful of mushroom catsup.
Turn into a saucepan, add just enough cold water to cover the meat, fit a top on the vessel and simmer for half an hour.
Now add a tablespoonful of browned flour rubbed to a paste with a great spoonful of butter;
when this is blended with the liquid in the pan, add a glass of sherry and stir in very gradually the beaten yolk of an egg.

Historical transcription

Source method

1
Have your fish merchant clean your turtle after he has killed him by throwing him into boiling water. Cut the turtle into neat dice, sprinkle with salt, pepper, onion juice, a dash of kitchen bouquet and a tablespoonful of mushroom catsup. Turn into a saucepan, add just enough cold water to cover the meat, fit a top on the vessel and simmer for half an hour. Now add a tablespoonful of browned flour rubbed to a paste with a great spoonful of butter; when this is blended with the liquid in the pan, add a glass of sherry and stir in very gradually the beaten yolk of an egg. Bring to the boil and remove from the fire. Turn into a deep heated dish.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.