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Mock Turtle Soup

Name: Mock Turtle Soup
Yield: 7 servings
Ingredients: a knuckle of veal weighing 3 or 4 lbs.; 1 cow-heel; 1 large onion stuck with cloves; 1 bunch of sweet herbs; 2 blades of mace; 8 peppercorns; 1 glass of sherry; 12 balls of stuffing; 2 quarts of water; salt to taste, a little lemon juice

From The century cook book, 1894

Serves 7

Can be flavored with anchovy or Harvey's sauce.

Presented as published in 1894. 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

506Calories

43 gProtein

41 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories506 kcal

Protein43 g

Carbohydrates41 g

Fiber3.3 g

Sugars5 g

Total Fat17 g

Saturated Fat6.5 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol160 mg

Sodium985 mg

Potassium820 mg

Calcium107 mg

Iron4.5 mg

Magnesium84 mg

Phosphorus475 mg

Zinc6.6 mg

Copper0.5 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C3.1 mg

Vitamin A3 mcg

Vitamin E0.7 mg

Vitamin K1.3 mcg

Vitamin B60.9 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)17 mg

Folate107 mcg

Choline9.3 mg

Caffeine0 mg

Water463 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 12. The excerpt below is the record exactly as published.

Mock Turtle Soup. Procure a knuckle of veal weighing 3 or 4 lbs., I cow-heel, i large onion stuck with clo^ves, i bunch of sweet herbs, 2 blades of mace, salt to taste, 8 peppercorns, i glass of sherry, 12 balls of stuffing, a little lemon juice, 2 quarts of water

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