vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free

Mock-Turtle Soup

Name: Mock-Turtle Soup
Yield: 2 servings
Ingredients: 1 calf's head; 2 bunches of celery; Yolks of 6 eggs; 1 lemon; 1 cup walnut catsup; 1 teaspoon cloves; 1 onion chopped fine; Salt and pepper to taste

From The Blue grass cook book, 1904

Serves 2

Presented as published in 1904. 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

617Calories

27 gProtein

32 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories617 kcal

Protein27 g

Carbohydrates32 g

Fiber3.2 g

Sugars18 g

Total Fat44 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium604 mg

Potassium468 mg

Calcium65 mg

Iron0.8 mg

Magnesium27 mg

Phosphorus56 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A17 mcg

Vitamin E9.5 mg

Vitamin K3.7 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1 mg

Folate26 mcg

Choline15 mg

Caffeine0 mg

Water270 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 18. The excerpt below is the record exactly as published.

MOCK-TURTLE SOUP (No. 2) Miss Elise White 1 calf's head, 2 bunches of celery. Yolks of 6 eggs, 1 lemon, 1 cup walnut catsup, 1 teaspoon cloves, 1 onion chopped fine. Salt and pepper to taste

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