Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

gluten-freedairy-freenut-free

French Mock Turtle Soup

Name: French Mock Turtle Soup
Yield: 2 servings
Ingredients: half a shin of beef; one tablespoonful of salt; two onions; one carrot; two fresh mushrooms; one clove of garlic; one blade of mace; three eggs; one glass of Madeira wine

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 2

Serve very hot.

A modern interpretation · AI-generated from the original record

Ingredients

half a shin of beef
one tablespoonful of salt
two onions
one carrot
two fresh mushrooms
one clove of garlic
one blade of mace
three eggs
one glass of Madeira wine

Method

Put the shin of beef in a soup kettle and let it stand in cold water for one hour.
Add salt to draw out the blood, then cook for six hours.
Skim off grease and scum for the first hour.
Strain and set aside until the next day.
Parboil the calf's head, cut the meat into inch square pieces, and remove the fat from the soup.
Cut up the vegetables and whip the eggs.
Mix with the vegetables, pour over cold stock, and boil slowly for twenty minutes.
Strain, add the calf's head meat, and continue to boil until tender.
Drop in egg balls and Madeira wine before serving.

Nutrition per serving

511Calories

26 gProtein

40 gCarbs

15 gFat

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 48. The excerpt below is the record exactly as published.

Frenoh Mook Turtle Soup Put in soup kettle half a shin of beef • Lfet the meat stand in cold water one hour, add one tablespoonf ul of salt to draw out the blood, then put on the fire and cook for six hours. Skim off ali the grease and scum that rìse for the first hour. Strain and set aside until the next day. Take a nice calf s head, parboil it, take the meat off and cut in inch square pieces. Take off the fat from the soup. Cut up two onions, one carrot, two fresh mushrooms, one dove of garlic, and one biade of mace. Whip up the whites and yolks of three eggs. Mix them in with the yegetables. Pour over them the cold stock and set on back of the range. Let mixture boil up slowly, $tirring wntU it eomes to a boti. Then let it boil slowly for twenty minutes. Then strain. It should be clear. Add the meat from calf 8 head. Continue to boU until tender. Drop in some egg baUs, one glass Madeira wine.

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