At left, the Wormsloe Greek Revival library. The library formerly housed a collection of Georgiana, which now resides in the De Renne
Flora’s Recipe for Cooking Terrapins
Collection at UGA. G. W. De Renne, a descendant of Noble Jones,
“Cut off heads and let them bleed. Put into a pot of scalding
acquired important letters and
water to take off black skin. Then parboil and cut up. Throw
documents, including some
away entrails but reserve liver, and put eggs aside to be
belonging to Benjamin Franklin and General Robert E. Lee.
dropped in the stew a minute before serving. Stew meat and shell thoroughly. After the meat is done enough to be scraped
At right, Drew Swanson studies
from shell take out of liquor, pick out bones and pick the meat
Wormsloe photographs in the
from shell. About half an hour before dishing, put meat and
Hargrett Rare Book and Manuscript
liver into a fine boil with liquor which ought to have been well
Library at UGA.
skimmed while the whole was boiling and kept hot. Season with thyme allspice, black pepper, onion cut fine, salt and butter. Stew with sufficient quantity of liquor until well done. Just before dishing, thicken with flour and butter, and the raw yolks of five eggs (to four terrapins). Add a wine glass of sherry. Only the brown meat ought to be served in stews and soups.” Recipe book, mid-19th century, De Renne Family Receipts and Remedies, mss 1120, folder 11, Hargrett Rare Book and Manuscript Collection/University of Georgia Libraries.