Mock Turtle Soup

Ingredients

• not more than two gallons of water
• one calf's head or four veal shanks
• one table-spoonful of cloves and allspice
• pepper and salt to taste
• onions, tomatoes, and carrots to suit the taste
• a pint of boiling water
• one-half tea-cup of sugar
• three or four hard-boiled eggs
• one lemon chopped fine

Method

1. 1

   Cook meat with water and spices.

2. 2

   After meat is done, chop and return to soup.

3. 3

   Thicken with browned flour if necessary.

4. 4

   Add burnt sugar mixture and eggs before serving.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 10. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP. To not more than two gallons of water put one calf's head or four veal shanks ; one table-spoonful of cloves and allspice, mixed and tied in a cloth; pepper and salt to taste; onions, tomatoes, and carrots to suit the taste; cook well to- gether, and after the meat is perfectly done, take it out, chop fine, and return to the soup; thicken with a little browned flour if necessary. Before removing it from the stove, and to give the soup a bright, rich color, take one- half tea-cup of sugar and burn it in a pan, mix it with a pint of boiling water and pour it in; then add three or four hard-boiled eggs and one lemon chopped fine

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