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Green Turtle Soup

A soup made from green turtle meat, shells, and water, seasoned with salt and optional flavourings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Green Turtle Soup

Ingredients

Directions

Prepare the turtle

  1. Cut off the turtle's head to drain the blood.

  2. Open the turtle carefully to avoid breaking the gall.

  3. Remove the meat in small pieces and wash it thoroughly.

Cook the shells and bones

  1. Boil the shells in a large pot of water until they separate easily from the flesh.

  2. Save the cooking liquid and stew the bones for additional flavor.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Turtle
Provides the meat and shell that form the body of the soup.
Water
Cooks the shells and draws flavour from the bones into the liquid.

The step that matters

Open the turtle carefully to avoid breaking the gall. The gall bladder releases bitter fluid if punctured, and that bitterness can spread through the meat and broth, spoiling the flavour of the whole soup.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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