Turtle Soup
From Kentucky receipt book, 1903
Serves 1
Can use canned turtle meat as a substitute.
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
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 10. The excerpt below is the record exactly as published.
Turtle Soup. After turtle is killed, let bleed 12 hours, open the side, remove meat and cut in small pieces, then blanch 5 minutes in boiling water. If turtle is medium size, take off shell and put in soup kettle, cover with white broth, adding 1 teaspoon of pepper corns, 1 dozen cloves, 2 sprigs of thyme, 4 bay leaves, salt to taste ; boil 1 hour. Then strain the broth, remove bones and dice the meat. Boil the broth until reduced % in quantity, then add meat and boil 10 minutes. When ready to serve, add 1 tumbler of Maderira wine
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