Green Turtle Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 10
Use force-meat balls if there are no turtle eggs.
Presented as published in 1901. 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
- four quarts of water
- two onions
- a bunch of sweet herbs
- a quart of water
- the juice of one lemon
- a glass of Madeira wine
- salt
- pepper
Method
Chop the coarser meat of the turtle with bones, add water, salt, pepper, onions, and herbs.
Stew for four hours, strain, add finer meat and green fat simmering in water.
Thicken with brown flour, boil for an hour, add lemon juice and Madeira wine before serving.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 5. The excerpt below is the record exactly as published.
Green Turtle Soup. — Chop the coarser meat of the turtle, with the bones, add four quarts of water, with salt, pepper, two onions, and a bunch of sweet herbs. Stew slowly for four hours, keeping it at a boil. Then strain the soup, and add the finer meat and the green fat of the turtle, which have been simmering for an hour in a quart of water. Thicken with brown flour and boil for an hour more. If there are turtle eggs, boil them separately for four hours, then throw into the soup. Use force-meat balls if there are no eggs. Then put in the juice of one lemon and a glass of Madeira wine
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.