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French Mock Turtle Soup

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 2

Serve very hot.

Presented as published in 1902. 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

511Calories
26 gProtein
40 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein26 g
Carbohydrates40 g
Fiber6.7 g
Sugars11 g
Total Fat15 g
Saturated Fat5 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol312 mg
Sodium3690 mg
Potassium975 mg
Calcium139 mg
Iron5.2 mg
Magnesium75 mg
Phosphorus390 mg
Zinc4.7 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D1.7 mcg
Vitamin C17 mg
Vitamin A376 mcg
Vitamin E1.1 mg
Vitamin K5.5 mcg
Vitamin B60.7 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.2 mg
Folate93 mcg
Choline275 mg
Caffeine0 mg
Water405 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 48. The excerpt below is the record exactly as published.

Frenoh Mook Turtle Soup Put in soup kettle half a shin of beef • Lfet the meat stand in cold water one hour, add one tablespoonf ul of salt to draw out the blood, then put on the fire and cook for six hours. Skim off ali the grease and scum that rìse for the first hour. Strain and set aside until the next day. Take a nice calf s head, parboil it, take the meat off and cut in inch square pieces. Take off the fat from the soup. Cut up two onions, one carrot, two fresh mushrooms, one dove of garlic, and one biade of mace. Whip up the whites and yolks of three eggs. Mix them in with the yegetables. Pour over them the cold stock and set on back of the range. Let mixture boil up slowly, $tirring wntU it eomes to a boti. Then let it boil slowly for twenty minutes. Then strain. It should be clear. Add the meat from calf 8 head. Continue to boU until tender. Drop in some egg baUs, one glass Madeira wine.
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