Turtle Soup from Tinned Turtle
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for five or six quarts of soup.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2081. The excerpt below is the record exactly as published.
irtle Soup from Tinned Turtle,— When the turtle is not sent alive to its desti- nation, it is killed as soon as it is caught, put into tins hermetically sealed, and then used for making soup. In this case the stock should be prepared and seasoned as for tm-tle soup, and the tinned meat, which is in a jelly, should be cut up and stewed in the stock. Turtle soup thus prepared requu-es to be seasoned rather highly, and a few mushrooms or truffles
Cook this with the app: pantry check, scaling, and the assistant.