Mock Turtle Soup

Name: Mock Turtle Soup
Ingredients: two cans of Franco-American; five pounds white fish; three pounds beef; one can imported mushrooms; two quarts or two cans; two heads lettuce

From Some simple Sunday suppers, 1895

This recipe serves twelve.

Presented as published in 1895. 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 Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 16. The excerpt below is the record exactly as published.

Mock turtle soup (two cans of Franco-American) baked white fish (five pounds.) Roast, fillet of beef with mushroom sauce (three pounds beef one can imported mushrooms), potatoes, peas (two quarts or two cans.) Lettuce salad ( two heads lettuce

Cook this with the app: pantry check, scaling, and the assistant.