Bean Turtle Soup

Ingredients

• Soak over night one quart of black beans
• boil them in the proper quantity of water, say a gallon
• Add a tablespoonful of cold butter
• some thyme
• a teaspoonful of summer savory
• a bunch of parsley
• four hard boiled yolks of eggs
• a sliced lemon
• half a glass of wine

Method

1. 1

   Soak beans overnight, boil, strain, and add the flour of the beans to the liquid.

2. 2

   Boil herbs in the mixture, then add butter, yolks, meatballs, lemon, and wine before serving.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 19. The excerpt below is the record exactly as published.

BEAN TURTLE SOUP. Mrs. Frank, lin, Anaheim, Cal.— Soak over night one quart of black beans; next day boil them in the proper quantity of water, say a gallon, then dip the beans out of the pot and strain them through a colander, or if you have a jslly press it is better, as that keeps the hulls and only gives you the flour of the beans, which you put in the liquid you boiled them in. Tie up in a thin cloth some thyme, a teaspoonful of summer savory and parsley, and let it boil in the mixture. Add a tablespoonful of cold butter, salt and pepper. Have ready four hard boiled yolks of eggs, quartered, and a few force meat balls; add this to the soup with a sliced lemon and half a glass of wine, just before serving the soup. This approaches so near in flavor to the real turtle soup, that few are able to distinguish the differsnce. The FORCE MEAT BALLS for this soup are made as follows: One cupful cooksd veal or fowl minced; mix with this a handful of fine bread crumbs, the yolks of four hard-boiled eggs rubbed smooth together with a table- spoon of milk; season W'ith pepper and salt; add a half teaspoon of flour, and bind all to- gether with two beaten eggs; the hands to be well floured; the mixture to be madj into lit- tle balls the size of a nutmeg; drop into the. soup twenty minutes before serving. The soup is very fine without the hard-boiled eggs or force meat balls. NO. 7. BEEF SOUP (for 6.) Mrs. Scales, No. 46y2 Magnolia avenue, Long Beach, Cal.— Three pounds fresh brisket; pour over this cold water to cover by one inch. At the same time place in half cup of barley; let boil slowly for three and one-half hours. Skim as required. Turn over meat every half hour. Put in salt to suit. One hour before taking off, put in one or two onions, acording to size; slice them; also a bay leaf. Ten minutes be- fore taking off, place enough fresh or canned tomatoes in it to tjive it a color. Skim once more and serve. NO. 8. BEEF SOUP. Mrs. T. F. McCa- mant, No. 121 Avenue 45, East.— Take shank bone of beef with considerable meat on it. Have it split into several pieces. After trim- ming and washing, put in kettle and boil briskly for a few minutes and skim. After that boil or simmer slowly for three or four hours, or until the meat will fall from the bone. During the process of boiling add two onions, salt, black pepper and a bunch of parsley

Cook this with the app: pantry check, scaling, and the assistant.