Brown Turtle Soup
From The handy dictionary of cookery, 1890
Add enough browning for a rich color.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
28Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories28 kcal
Protein0.5 g
Carbohydrates6.3 g
Fiber0 g
Total Fat0.1 g
Sodium0.4 mg
Potassium5.9 mg
Calcium0.5 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus7.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Water0.9 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 105. The excerpt below is the record exactly as published.
the same foundation as clear turtle soup. Prepare the stock and turtle according to instructions given for Clear Turtle Soup, but instead of clearing the stock, mix a tablespoonful of rice flour with a little browning, ketchup, and Harvey’s sauce
Cook this with the app: pantry check, scaling, and the assistant.