Recipe for Turtle Pudding
Ingredients for approximately 18 pints
1 to 2 lbs high quality gelatin.
"Example Dr. Oetker gelatin powder: 20 treble packs with 9g each"
3.5 lbs trout, complete with intestines and head
1.5 lbs shrimp
1.0 lb mussels
3.5 lbs beef heart
6 eggs
9 small jars of baby food (0.44 lb each)
You can use carrots, spinach, garden vegetables
0.75 lb Chicken or Rabbit Liver
2 tablespoons of vitamins for turtles "Example Jurassi Vite"
2 packages of red food coloring (strawberry red)
2.5 liters tap water
Aluminum trays, preferably 0.5 liter or 1 liter size as sold for Lasagna
Recipe:
Before you get started, you will need two large pots and a meat grinder. The pots should be sized in order to take 12 liters (or 21 pints) each. One pot is needed for the gelatin, the other for the ground meat and other ingredients.
Open all packages of the gelatin and combine with 2.2 liters (3.9 pints) of cold water, stirring continuously. Let the gelatin soak for a minimum of 20 minutes. The meat, fish, shrimp and liver has to be forced through a meat grinder. All other ingredients are added to the meat mix and need to be stirred well. Dissolve the food coloring with 0.3 liter (0.5 pint) of warm water and add to the mixture
Both pots need to get heated carefully to approximately 40 degrees Celsius (102 deg. F) and stirred continuously. A second person comes in handy at that time. Having reached the temperature, the food mix is added to the gelatin under continuous stirring. Afterwards the food mix is poured into the aluminum trays.
Allow everything to cool before transferring the trays into the freezer. If smaller amounts of food are needed, the pudding may be scored with a knife into smaller sections once it has cooled down. This helps to brake the pudding into smaller pieces once it is frozen.
