Turtle Soup
From Common-sense papers on cookery, 1880
Use good quality wine for cooking to enhance the flavor.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 88. The excerpt below is the record exactly as published.
Turtle Soup. 217 claret-glassful of madeira, which can now be obtained really good at forty shillings a dozen from any re- spectable wine-merchant. If, however, it is not thought necessary to have madeira bought on purpose — and it is a somewhat rare wine in the present day — a similar quantity of good golden sherry will do. The soup is now done, and only requires a few drops of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.