Turtle Soup Force-meat
From Harper's cook book encyclopædia, 1902
Serves 2
Adjust the number of eggs based on the moisture of the suet.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 174. The excerpt below is the record exactly as published.
Turtle Soup, Force-meat for. — A pound of fine, fresh suet, i lb. of ready-dressed veal or chicken, chopped fine, crumbs of bread, a little shallot or onion, salt, white pepper, nutmeg, mace, pennyroyal, parsley, and lemon- thyme, finely shred ; beat as many eggs
Cook this with the app: pantry check, scaling, and the assistant.