Turtle Soup

Ingredients

• one tablespoonful of allspice
• a teaspoonful each of ground turmeric
• a teaspoonful each of coriander
• a teaspoonful each of cinnamon
• a teaspoonful each of cumin
• a quarter teaspoonful of ginger
• same quantity of garlic
• half a chilli
• two tablespoonfuls of butter
• a dessertspoonful of white pepper
• salt to taste
• half a gallon of water
• two large onions sliced
• a bunch of marjoram
• parsley
• thyme
• tarragon
• thicken the stock with flour
• a little cocoanut milk
• a dozen pieces of the green fat cut into inch squares
• a breakfastcupful of egg balls
• some turtle eggs
• a dozen small forcemeat balls
• two wineglassfuls of rich wine (port)
• a lemon (without pips) thinly sliced

Method

1. 1

   Combine turtle meat with allspice, turmeric, coriander, cinnamon, cumin, ginger, garlic, chilli, butter, white pepper, salt, and water.

2. 2

   Boil until turtle is nearly done.

3. 3

   Add sliced onions and tied herbs, cook until meat is tender.

4. 4

   Remove herbs and fat, thicken stock with flour and coconut milk, then add green fat, egg balls, turtle eggs, and forcemeat balls.

5. 5

   Boil, then finish with wine and sliced lemon.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 153. The excerpt below is the record exactly as published.

one tablespoonful of allspice, a teaspoonful each of ground turmeric, coriander, cinnamon, cumin, a quarter tea- spoonful of ginger, same quantity of garlic, and half a chilli, two tablespoonfuls of butter, a dessertspoonful of white pepper, salt to taste, and half a gallon of water, and boil until the turtle is nearly done ; add two large onions sliced, a bunch of marjoram, parsley, thyme, tarragon, all tied together. Cook until the meat is quite tender, remove the herbs and green fat, thicken the stock with flour and a little cocoanut milk, and then add a dozen pieces of the green fat cut into inch squares, a breakfastcupful of egg balls, some turtle eggs, and a dozen small forcemeat balls. Let the soup come to the boil, remove the pot to the side of the fire, and finish with two wineglassfuls of rich wine (port), and a lemon (without pips) thinly sliced

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