Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Green Turtle Soup
From The table, 1889
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- a pint of green turtle
- two pints of broth
- a bouquet
- a glassful of Madeira wine
- a little bit of red pepper
- half a tablespoonful of salt
- a little grated nutmeg
- a teaspoonful of English sauce
- a cupful of Espagnole sauce
- six slices of peeled lemon
Method
Place turtle pieces in a saucepan with broth.
Add bouquet, Madeira wine, red pepper, salt, nutmeg, English sauce, and Espagnole sauce.
Boil for twenty minutes and serve with lemon slices after removing the bouquet.
Nutrition per serving
480Calories
38 gProtein
35 gCarbs
16 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 93. The excerpt below is the record exactly as published.
Green Turtle Soup. — Place a pint of green turtle, cut into pieces (No. 15) in a saucepan with two pints of broth (No. 99); add a bouquet 154 THE TABLE. (No. 254), a glassful of Madeira wine, a little bit of red pepper, half a tablespoonful of salt, a little grated nutmeg, a teaspoonful of English sauce, and a cupful of Espagnole sauce (No. 151). Boil for twenty min- utes, and serve with six slices of peeled lemon
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