Vegetable Turtle
From The Memorial Hall cook book, 1919
Optional: add onion, celery, and bay leaf.
Presented as published in 1919. 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 The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 5. The excerpt below is the record exactly as published.
Vegetable Turtle Soak a pint of black or turtle beans over night in plenty of cold water, then cook till tender, adding a little more water (hot), if necessary. Add 2 qts. of beef stock, or water to which a bouillon cube or two has been added. Cook slowly till beans can be mashed through a sieve. Add salt, pepper, paprika, and a dash of cayenne, bring to a boil, and thicken with a tablespoonful of either flour or cornstarch, blended with a little water. Slice a hard-boiled egg and half a lemon
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