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Mock Turtle Soup

Name: Mock Turtle Soup
Yield: 8 servings
Ingredients: one pint of black beans; five quarts of cold water; half a pound of salt pork; one-quarter of a pound of lean veal; one small turnip; one carrot; three medium-sized onions; salt, pepper and ground cloves to taste

From The Monmouth Baptist ladies' cook book, 1907

Serves 8

This soup requires three to four hours of slow cooking.

Presented as published in 1907. 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

281Calories

19 gProtein

7 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories281 kcal

Protein19 g

Carbohydrates7.1 g

Fiber3.9 g

Sugars3.5 g

Total Fat27 g

Saturated Fat9.6 g

Monounsaturated Fat12 g

Polyunsaturated Fat3 g

Cholesterol28 mg

Sodium48 mg

Potassium1119 mg

Calcium154 mg

Iron3.5 mg

Magnesium124 mg

Phosphorus372 mg

Zinc2.7 mg

Copper0.8 mg

Manganese1.3 mg

Vitamin D0.9 mcg

Vitamin C8.7 mg

Vitamin A64 mcg

Vitamin E0.1 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate23 mcg

Choline8.5 mg

Caffeine0 mg

Water674 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 4. The excerpt below is the record exactly as published.

MOCK TURTLE SOUP. Mrs. J. M. Turnbull. Wash one pint of black beans and put in a bowl, turn cold water enough over them to cover them when they are swollen and let them soak over night. In the morning turn the beans into a soup kettle, add to them five quarts of cold water, half a pound of salt pork, cut into small pieces, and one-quarter of a pound ot lean veal. Grate one small turnip, one carrot and three medium-sized onions

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