Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Mook Turtle Soup
From The new home cook book, 1896
Serves 8
The turtle beans are black and can only be obtained from large grocers.
A modern interpretation · AI-generated from the original record
Ingredients
- One soup-bone
- one quart of turtle beans
- one large spoonful of powdered cloves
- salt
- pepper
- nearly six quarts of water
Method
Soak the beans overnight, put them on with the soup-bone in nearly six quarts of water and cook for five or six hours.
When half done, add the cloves, salt, and pepper.
When done, strain through a colander, pressing the pulp of the beans through to make the soup the desired thickness.
Serve with a few slices of hard-boiled egg and lemon sliced very thin.
As published
This recipe was extracted from The new home cook book (1896), page 28. The excerpt below is the record exactly as published.
MOOK TURTLE SOUP. Mrs. C. H. Wheeler. One soup-bone, one quart of turtle beans, one large spoonful of powdered cloves, salt and pepper. Soak thie beans over night, put them on with the soup-bone in nearly six quarts of water
Cook this with the app: pantry check, scaling, and the assistant.