Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Okra | 1 cup (100g) | 33 |
| Carrot | 1 medium (61g) | 25 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint white beans
- one quart of cold water
- two quarts tomatoes
- one quart okra
- one pint black beans soaked over night in four quarts water
- four quarts water
- half pound fresh beef
- half pound pork
- a pinch of salt
- a slice of bacon
- two eggs well
- two table-spoons water
- two onions
- one large carrot grated
- one glassful of port wine
- one hard-boiled egg
- one lemon sliced
- 12 soups
- salt
- pepper
Directions
Take one pint white beans, wash well, put on to cook in one quart of cold water; when water boils pour off and add quart cold water again; put in piece of pork the size of the hand, salt to taste; as water boils away add so as to keep covered with water; cook till the beans mash easily; beat two eggs well, add two table-spoons water and a pinch of salt, stir in flour till as stiff as can be stirred, then drop the batter with a spoon into the soup (having previously taken two-thirds of the beans out into a pan, laid the piece of pork on top with a sprinkle of salt and pepper, and put all into the oven to brown); when the dumplings swell up, pepper slightly and the soup is done. If the pork taste is disliked, use butter instead of pork.
Slice a large onion and put it with a slice of bacon or fat ham into a skillet and brown; skin and cut up two quarts tomatoes, cut thin one quart okra, put all together with a little parsley.
MOCK TURTLE SOUP — No. 1.
One pint black beans soaked over night in four quarts water, two onions, one large carrot grated, half pound fresh beef, half pound pork; boil all day; when ready for dinner strain through a colander into tureen; add one glassful of port wine, or not, according to fancy, one hard-boiled egg, one lemon sliced.
MOCK TURTLE SOUP— No. 2.
Take good stock, as that is what makes good soup; boil a calf's head tender, take out brains, chop fine, and make a force-meat ball by mixing the meat chopped fine and an egg, and rolled cracker; make all into small balls and fry brown; season soup, then drop these balls into soup just as you send it to the table.