Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
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
- a tablespoon of grease
- two large onions chopped fine
- half box of tomatoes
- 2 sliced lemon
- bay leaf
- thyme
- allspice
- cloves
- pepper
Directions
Into a well-heated pan put a tablespoon of grease ; brown two large onions chopped fine, then challots, parsley and half box of tomatoes; I pound turtle. Brown a small cup flour in a dry skil- let, when turtle cooks for ten minutes, add flour and a quart <>r more of hot water; then add bay leaf, thyme (whole allspice), cloves, black and red pepper; tie seasoning in a thin cloth and put in soup. Let boil slowly for two hours ; keep scraped from bot- tom of pot. Put in soup tureen I hard-boiled egg cut in quarters, l/2 sliced lemon, I teacup claret wine ; pour soup over this when ready to serve.
Mrs. Ferdinand Kaufman, 4221 St. Charles Ave.
"Prudent men choose frugal wives."