I am not to far away from the Raritan River, Jersey City. I see many Diamond Backs at the south end of Liberty State Park in the warmer season when kayaking.

Would like to make sure they survive too!

Thank you for your efforts.

CO Jersey City Sea Cadets

thank you for using the image
as a prfessinal wildlfie photogrpaher an environmental conultant i have amassed 1000′s of imags of NJ’s unique flora and fauna

pleae feel fee to contact me any time you are doing a piece that i applicable to J fauna – love your work and would like to help in the future for our mutual sucess – Blaine

I’m helping fred tis sunday with terrapin field work

Thank you for your comment. The recipe is absolutely repulsive.

Turtle soup or stew is no longer a popular item on today’s menus, but it once graced the tables of the rich and powerful. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
SERVES 6 -8 (change servings and units)

Ingredients
3 large terrapins (turtles)
6 eggs, hard-cooked
3 tablespoons flour
1/2 teaspoon ground nutmeg
3 tablespoons lemon juice (fresh is best)
1 tablespoon lemon rind, grated
1 onion, peeled and sliced
2 stalks celery, diced
1 tablespoon worcestershire sauce
1/2 cup cream
2 cups sherry wine
salt and pepper, to taste
3 cups chicken stock or vegetable stock
hot milk, if necessary

Directions
1Drop live terrapin into boiling water and let stand for 5 minutes.
2Remove from water; rub skin off feet, tail and head with a towel, drawing the head out with a skewer.
3Clip off claws.
4Scrub shell with boiling water; break apart with a cleaver or axe.
5Remove meat and liver.
6Discard heart, sandbag, entrails and gall bladder (taking caution not to break it as it’s bitter).
7Cut the liver in thin slices.
8Take out eggs, remove film and set aside in cold water.
9Mash yolks of eggs; add flour, nutmeg, lemon juice and rind.
10Stir in 1 cup of soup stock.
11Add onion, celery, terrapin and terrapin eggs and enough more stock to cover meat.
12Cook in double boiler until meat falls from bones.
13Remove bones, add worcestershire sauce, salt, pepper, chopped egg whites, cream, sherry and milk (if necessary).
14Heat thoroughly and serve with toast.

Nutrition Facts
Serving Size 1 (633g)
Recipe makes 6 servings

Terrapins measurements are not included below:

Calories 535
Calories from Fat 114 (21%)
Amount Per Serving %DV
Total Fat 12.7g 19%
Saturated Fat 5.8g 29%
Monounsaturated Fat 4.4g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 237mg 79%
Sodium 307mg 12%
Potassium 702mg 20%
Total Carbohydrate 22.6g 7%
Dietary Fiber 0.8g 3%
Sugars 7.0g
Protein 10.7g 21%