Mock turtle soup 1962 interview with David Bourdon, Andy Warhol, commenting on Campbell's discontinued soups, said that Mock Turtle had once been his favorite. An American version of the soup is popular in Cincinnati and canned under the name Worthmore's 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
Turtle soup Turtle soup Turtle soup is soup or stews made from the flesh of the turtle. The dish exists in some cultures and is viewed as a luxury or delicacy. The soft-shelled turtle was commonly used for turtle soup in Singapore while the snapping turtle, found mainly in the United States, was typically used there; and is still found in certain regional cuisines, particularly in Philadelphia cuisine and some Southern United States cuisines. Chinese and other East Asian cuisines use primarily soft-shelled turtles for turtle soup. An alternative form of this dish without actual turtle meat is the mock turtle soup.