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Mock Turtle Soup

Name: Mock Turtle Soup
Yield: 6 servings
Ingredients: 1 qt. of dark beans; a pinch of cloves; allspice; black peppers bruised; Chop 3 hard boiled eggs; % glass of sherry

From San Rafael cook book, 1906, 1906

Serves 6

Presented as published in 1906. 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

474Calories

9 gProtein

49 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories474 kcal

Protein9.2 g

Carbohydrates49 g

Fiber5.9 g

Sugars34 g

Total Fat26 g

Saturated Fat13 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.4 g

Cholesterol104 mg

Sodium173 mg

Potassium318 mg

Calcium93 mg

Iron2.5 mg

Magnesium89 mg

Phosphorus152 mg

Zinc1.3 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A37 mcg

Vitamin E0.4 mg

Vitamin K4.7 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.5 mg

Folate14 mcg

Choline74 mg

Caffeine662 mg

Water37 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 7. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP^Mrs. Herbert Kellogg. Have a good stock. Boil 1 qt. of dark beans in water until tender, and mash through colander. Add a pinch of cloves, allspice and black peppers bruised amd. tied in a cloth ; add the stock. Chop 3 hard boiled eggs and place in the tureen; pour the soup over, and add % glass of sherry

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