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Mock Turtle Soup
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
173Calories
6 gProtein
19 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein6.1 g
Carbohydrates19 g
Fiber0.5 g
Sugars5.5 g
Total Fat7.7 g
Saturated Fat3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol14 mg
Sodium2420 mg
Potassium320 mg
Calcium23 mg
Iron1.7 mg
Magnesium19 mg
Phosphorus71 mg
Zinc2.6 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A50 mcg
Vitamin E2.2 mg
Vitamin K6.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate17 mcg
Choline21 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 7. The excerpt below is the record exactly as published.
Mock Turtle Soup. Take 1 quart of soup stock and add to it 1 pint of cooked calf's head, cut in small pieces, cayenne, and black pepper, salt and 1 tumbler of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.