Lunch
Mock-turtle bean soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make as you would white bean soup, adding, at the last, a tablespoonful of butter rolled in one of browned flour, and when it has boiled one minute, a glass of sherry.
- Have in the tureen three tablespoonfuls of hard-boiled egg, cut into dice, and a lemon, peeled and sliced as thin as paper.
Historical transcription
Source method
- 1
Make as you would white bean soup, adding, at the last, a tablespoonful of butter rolled in one of browned flour, and when it has boiled one minute, a glass of sherry.
- 2
Have in the tureen three tablespoonfuls of hard-boiled egg, cut into dice, and a lemon, peeled and sliced as thin as paper. It is a surprisingly good imitation of mock turtle soup.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.