Mock turtle soup Mock turtle soup Mock turtle soup is an English soup that was created in the mid-18th century as a cheaper imitation of green turtle soup. It often uses brains and organ meats such as calf's head or a calf's foot to duplicate the texture and flavour of the original's turtle meat. "Mrs. Fowle's Mock Turtle Soup": Take a large calf's head. Scald off the hair. Boil it until the horn is tender, then cut it into slices about the size of your finger, with as little lean as possible. Have ready three pints of good mutton or veal broth, put
Black turtle bean for seasoning (known as "sopa negra", black soup), as a broth ("caldo de frijol", bean broth) or to season or color other dishes (aforementioned "gallo pinto", for example). Samples of black turtle beans were reported in 2006 to contain total anthocyanins in their dried seed coats of 0−2.78 mg/g. Black turtle bean varieties (cultivars) include: Black turtle bean The black turtle bean is a small, shiny variety of the common bean ("Phaseolus vulgaris"), especially popular in Latin American cuisine, though it can also be found in Cajun and Creole cuisines of south Louisiana. Like most common beans, they are native