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To malce Mock Turtle Soup

From The prudent housewife, or Compleat English cook (1800).

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A historical recipe

The prudent housewife, or Compleat English cook, by Mrs Fisher and Hailstone, Edward, 1818-1890, former owner (1800).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 4 ingredients

  1. an ounce of cloves
  2. a pound of butter
  3. a pound of flour
  4. three large onions

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take a calPs head and scald the hair off as you would a pig, and w’ash it very clean ;
  2. boil it in a large pot of water half an hour;
  3. then cut all the skin ofFby itself, take the tongue out;
  4. take the broth made of a knuckle of veal, put in the tongue and skin, with three large onions, h^’ an ounce of cloves and mace, and half a nutmeg beat fine, all sorts of sweet herbs chopped fine, and three anchovies, stew it till lender;
  5. then take out the meat and cut it in pieces about two inc hes square, and the tongue in slices;
  6. mind to skin Ihe tongue;
  7. strain the liquor through a sieve;
  8. take half a pound of butter, and putin the stewpan, melt it, and put in a quarter of a pound of flour, keep it ^irring till it is smooth, then put in the liquor;
  9. keep it stirring till all is in, if lumpy, strain it through a sieve;
  10. then pat to your meat a bottle of Madeira wine ;
  11. season with pepper and salt, and Kyan pepper pretty high;
  12. put in force meatballs and egg brails boiled, thejuice of twolemons, slew it one hour gently, and then serve it up in tureens.
  13. N.
  14. B.
  15. If it is too thick, pul some more broth in before you stew it the last time.
  16. To Cure HAMS, COLLARING, &c.

Plating

Cookware for this recipe

  • Large pot
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Sieve
Source not stated by archive.org
Credit

From The prudent housewife, or Compleat English cook (1800), printed page 63, digitised by the Internet Archive: https://archive.org/details/2662425R.nlm.nih.gov

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.