gluten-freedairy-freenut-freesoy-free
Green Turtle Soup
From The Swedish, French, American cook book, 1918
Serves 4
Generally served with cheese straws for dinner parties.
Presented as published in 1918. 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
89Calories
7 gProtein
8 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories89 kcal
Protein6.7 g
Carbohydrates8.4 g
Fiber0 g
Sugars3.7 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol9 mg
Sodium341 mg
Potassium257 mg
Calcium12 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate12 mcg
Choline24 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 40. The excerpt below is the record exactly as published.
Green Turtle Soup ( Potage a la Tortue verte) a la Hildur If fresh turtle is not at hand, secure a can of green turtle meat. Put the can on the stove in some hot water; let stand about twenty minutes to dissolve. Then open the can; pour the jelly out in a saucepan; cut the meat in small dices. In the meantime have some nice rich chicken broth; add one quart of it to the turtle meat; put on the stove and let come to a boil; skim well; season with pepper and salt to taste, flavor highly with sherry
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