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Green Turtle Soup
From The table, 1889
Serves 4
Presented as published in 1889. 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
480Calories
38 gProtein
35 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories480 kcal
Protein38 g
Carbohydrates35 g
Fiber6.4 g
Sugars8.3 g
Total Fat16 g
Saturated Fat2.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.9 g
Cholesterol66 mg
Sodium1890 mg
Potassium1023 mg
Calcium213 mg
Iron3.9 mg
Magnesium75 mg
Phosphorus393 mg
Zinc2.5 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C100 mg
Vitamin A40 mcg
Vitamin E0.9 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7 mg
Folate76 mcg
Choline107 mg
Caffeine0 mg
Water524 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 93. The excerpt below is the record exactly as published.
Green Turtle Soup. — Place a pint of green turtle, cut into pieces (No. 15) in a saucepan with two pints of broth (No. 99); add a bouquet 154 THE TABLE. (No. 254), a glassful of Madeira wine, a little bit of red pepper, half a tablespoonful of salt, a little grated nutmeg, a teaspoonful of English sauce, and a cupful of Espagnole sauce (No. 151). Boil for twenty min- utes, and serve with six slices of peeled lemon
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