Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Turtle Soup
From Cookery and housekeeping, 1882
Serves 12
A modern interpretation · AI-generated from the original record
Ingredients
- One pound of turtle
- for every three quarts of soup
- soaked in cold water for three days and three nights
- slices of ham
- a knuckle of veal cut up
- cold water
- a slow fire
Method
Soak dried turtle in cold water for three days, changing water daily.
Cook in stock for twelve hours.
Prepare stock with ham and veal, adding cold water and skimming.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 36. The excerpt below is the record exactly as published.
Turtle Soup. (From dried Turtle.) The pieces of dried turtle require to be soaked in cold water for three days and three nights, the water being changed every morning. And as the turtle has to be cooked for twelve hours in the stock which forms the soup, four days are required to produce turtle soup. After the turtle has undergone soaking, it swells to three times its size when dry, it is then ready for putting into the stock. One pound of turtle is used for every three quarts of soup. The stock is made by laying slices of ham in the stock-pot, and then a knuckle of veal cut up, as in other soups ; cold water, a slow fire
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