nut-freeegg-freesoy-free
Green Turtle Soup
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Canned turtle is more commonly used due to cost.
Presented as published in 1884. 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
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 113. The excerpt below is the record exactly as published.
Green Turtle Soup. The green turtle is highly prized on account of the deli- cious quality of its flesh ; but as it is very large and ex- pensive the canned turtle is more generally used. One can of green turtle^ one quart of brown stock, two tablespoonfuls each of butter and flour, one lemon
Cook this with the app: pantry check, scaling, and the assistant.