Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 4 tablespoons of lard
- 4 tablespoons of well burnt sugar
- 4 onions
- 4 pods of garlic
- 1/2 glass of sherry
- 1 lemon
- parsley
- thyme
- pepper
Directions
_Contributed by Miss Charlotte Mitchell, New Orleans._
First make a stew of the turtle cut into small pieces and put in the pot with 4 tablespoons of lard. Let simmer, uncover pot and add 4 onions, 4 pods of garlic, parsley, thyme and pepper chopped fine. Let this fry for a few minutes, then add 1 can of tomatoes, soup meat and sufficient water for soup, and let all boil as with an ordinary soup. When ready to serve add ½ glass of sherry, thicken with a little flour, finally add slices of 1 lemon. This soup can be made browner in color by adding 4 tablespoons of well burnt sugar.