Mock Turtle Soup
From The national course in home economics, 1917
Serves 8
The calf's head must have had the brains removed.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 47. The excerpt below is the record exactly as published.
MOCK TURTLE SOUP. Take a calf's head, a knuckle of veal, a hock of ham, six potatoes sliced thin, three turnips, parsley and sweet marjoram chopped fine, and pepper. Forced meat balls of veal and beef, half a pint of wine, one dozen ^^^ balls, juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.