"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"
"he was a Turtle the Mock Turtle answers, ""We called him tortoise because he taught us!"" ('tortoise' and 'taught us' both being pronounced <tɔːtʊs> in Carroll's dialect). To say that the Mock Turtle's name is a pun on the name of the soup is incomplete. The Tenniel illustration of the Mock Turtle specifically depicts it as a collection of creatures that make up the ingredients of mock turtle soup; they are not random. The pun is not only of the name, but of the nature of the soup itself. Traditionally, mock turtle soup takes the parts of a calf that"
"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."
"Mock Turtle The Mock Turtle is a fictional character devised by Lewis Carroll from his popular book ""Alice's Adventures in Wonderland"". Its name is taken from a dish that was popular in the Victorian period, mock turtle soup. Carroll enjoyed such puns on Victorian fashions and etiquette, and showed this frequently. The description and drawing by John Tenniel gives comedic value to the Mock Turtle, as he is clearly an assemblage of creatures, therefore not a real turtle as his name rightly suggests. Alice encounters the Mock Turtle with the Gryphon. The Mock Turtle is a very melancholic character, because"
"were not frequently used and often discarded, including the head, hooves, and tail; and uses the non-muscular meat to imitate turtle meat. Tenniel's illustration shows the Mock Turtle with the body of a turtle, and the head, hooves, and tail of a calf. The complicated pun, then, is both word-play and picture-play. Mock Turtle The Mock Turtle is a fictional character devised by Lewis Carroll from his popular book ""Alice's Adventures in Wonderland"". Its name is taken from a dish that was popular in the Victorian period, mock turtle soup. Carroll enjoyed such puns on Victorian fashions and etiquette, and"
"that it is primarily older customers who order the turtle; younger diners are less interested. Among Creole communities, Turtle soup is known as Caouane. In New Orleans, it is a specialty of several neighborhood and classic Creole restaurants such as Commander's Palace, Brennan's, and Galatoire's. Turtle soup was U.S. President William Howard Taft's favorite food. He brought a special chef into the White House for the specific purpose of preparing this dish. Eating the flesh of some marine turtles can cause a type of food poisoning called chelonitoxism. Turtle soup Turtle soup is soup or stews made from the flesh"
"In countries such as Singapore with large Chinese populations, turtle soup is a Chinese delicacy. The meat, skin and innards of the turtle are used in the soup. Soft-shelled turtles (鱉) such as ""Pelodiscus sinensis"" are commonly consumed in this manner in Chinese cuisine, while consumption of hard-shelled turtles (龜) is often avoided due to their mythical connotations. However, the hard shells of certain turtles are used in the preparation of so-called ""turtle jelly"", or ""Guilinggao"". 19th-century American cookbooks advised homemakers that for the best turtle soup one should choose a turtle about in weight, as a smaller one would"
"not have enough fat, and a bigger one would have too strong a flavor. In many jurisdictions, turtle soup is illegal because many species of turtle are listed as threatened or endangered, and cannot legally be captured, let alone killed. Generally speaking, turtle populations cannot quickly recover from the loss of a breeding adult; thus, killing these turtles to make soup can depress populations below sustainable levels. The common snapping turtle has also long been used in the United States, especially in the South. In this case the soup is commonly referred to as ""snapper turtle soup"", or simply ""snapper"
"Tortilla soup Tortilla soup () is a traditional Mexican soup made of fried corn tortilla pieces, submerged into a broth of tomato, garlic, onion, and ""chile de árbol"" and epazote. It is served with pieces of pasilla chiles, chicharrón, avocado, fresh cheese cubes and sour cream. Although this exact origin of tortilla soup is unknown, it is known that it comes from the Mexico City area in Mexico. Traditional tortilla soup is made with chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried. There are some variations, for example the broth being made"
"tea, frozen in liquid nitrogen, a snail porridge that was described by one food critic as ""infamous"", and ice creams of both crab, and egg and bacon, each of which resulted in increased media attention for the restaurant. The mock turtle soup has an ""Alice in Wonderland"" theme, where a fob watch formed of freeze-dried beef stock covered with gold leaf is dropped into a tea cup and has a beef stock ""tea"" poured over it that dissolves the gold and the watch. A plate of ox tongue and vegetables is served alongside it to place into the soup. Toast"
"Purée Mongole Purée Mongole, also called Cream Mongole, is a creamed split pea-tomato soup of unknown origin; a recipe for it was printed in 1889. Popular during the period between the 1920s–1940s, it is similar to Boula which is made with turtle soup. Purée Mongole is usually made with carrots, onions, white turnips, leeks, a stock (either beef or chicken) and milk. Depending on the recipe, it can have julienne carrots and be seasoned with curry powder, ground cloves, turmeric, nutmeg, cumin, and basil, in addition to salt and pepper. Simplified recipes printed in many vintage cookbook, including the 1946"
"Thenthuk Thenthuk () or hand pulled noodle soup, is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. Vegetable thenthuk is a common modern day option too. Making the soup consists of mixing the flour, kneading the dough, chopping the vegetables and meat and boiling the soup. Start working with the dough when you are sure that everything boiling in the soup is well cooked. Shaping the dough and flattening it"
"Mock duck Mock duck is a gluten-based vegetarian food. It is made of wheat gluten, oil, sugar, soy sauce, and salt. It is thus high in protein. Its distinctive flavor and artificial ""plucked duck"" texture distinguish it from other forms of commercially available gluten products. Mock duck can be found in some Chinese grocery stores or retail outlets providing international selections of food. Similar products may be labeled as ""Mock Abalone"" or ""Cha'i Pow Yu"" (齋鮑魚; pinyin: zhāibàoyú). Typically, mock duck gains its flavor from the stewing of the gluten product in soy sauce and MSG. A variation of mock"
"in it half a pint of Madeira wine, half a teaspoonful of thyme, pepper, a large onion, and the peel of a lemon chop't very small. A ¼ of a pint of oysters chop't very small, and their liquor; a little salt, the juice of two large onions, some sweet herbs, and the brains chop't. Stand all these together for about an hour, and send it up to the table with the forcemeat balls made small and the yolks of hard eggs. In the Oldenburg and Ammerland regions of Germany, """"—the English designation ""mock turtle"" retained—is a traditional meal, dating"
"to get out of being beaten by flashing a badge that reads, ""I Am Chinese,"" but to no avail. ""And I'm mock turtle soup!"" shouts the infuriated turtle sarcastically. A subtitle below the badge states that it was made in Japan, which may explain why the turtle did not buy the ruse. The three (Hitler Duck, Mussolini Goose and Tojo Duck) are then seen marching across a field while singing a parody of ""One, Two, Buckle My Shoe"" (""One two, button my shoe. Three four, shut honorable door""), they're joined by a newly born duckling straight from an egg, who"
"with a thickened tomato base and ground tortillas or a bean soup enriched with crunchy strips of fried tortillas. Tortilla soup Tortilla soup () is a traditional Mexican soup made of fried corn tortilla pieces, submerged into a broth of tomato, garlic, onion, and ""chile de árbol"" and epazote. It is served with pieces of pasilla chiles, chicharrón, avocado, fresh cheese cubes and sour cream. Although this exact origin of tortilla soup is unknown, it is known that it comes from the Mexico City area in Mexico. Traditional tortilla soup is made with chicken broth combined with roasted tomatoes, onion,"
"soup bowl on matching plate. A small covered dish for sauce, called a ""saucière"", could also take the form of a small tureen; it might be integral with its platter (""illustration right""), for ease in handling and to contain drips. John T. Dorrance, a member of the family owners of Campbell's Soup, assembled, starting in 1966, the largest representative collection of soup tureens, which has been donated to the Henry Francis DuPont Winterthur Museum. ""Beautiful soup, so rich, and green/Waiting in a hot tureen"" was apostrophized by the Mock Turtle in Lewis Carroll's ""Alice's Adventures in Wonderland"" (1865). Tureen A"
"the charity's 'Hacked Off' campaign. Imitation shark fin soup is a noodle soup often sold in small bowls by street vendors in Hong Kong, where it is a common street snack. It is a substitute for shark fin soup, a dish condemned by the Humane Society International, which says tens of millions of sharks are cruelly killed each year for their fins. Imitation shark fin soup is also a more affordable alternative to shark fin soup. A popular, low-cost imitation shark fin soup () made using vermicelli is widely available in Asia. They can also be made from cellophane noodles."
"Tongseng Tongseng is goat meat, mutton or beef stew dish in curry-like soup with vegetables and ""kecap manis"" (sweet soy sauce). ""Tongseng"" is commonly found in Indonesian region of Central Java; from Surakarta to Yogyakarta. However, it is believed that dish was originated from Klego district in Boyolali, Central Java. The term ""tongseng"" derived from Javanese term ""osengan"" which refer to ""stir frying"" to describes its cooking method. It also refer to the """"seng"""" friction sounds of metal frying spoon against metal wok. The soup is made of ground mixture of garlic, shallot, black pepper, ginger, coriander, galangal, ""daun salam"""
"meaning; in this case that of ‘Mock Turtle Soup’, it being either not real turtle soup or real soup made from real mock-turtles! Alice's recitation is suddenly interrupted by the Mock Turtle, who finds the poem ""the most confusing thing I ever heard."" The poem ends with a mind rhyme; it is generally assumed that the last words of the poem could be supplied as ""— eating the Owl"". This poem is not to be conflated with a ""Lobster Quadrille"" that the Mock Turtle sings to Alice as he dances with the Gryphon. After the dance, Alice intends to recite"
"Muktuk Muktuk is the traditional Inuit and Chukchi meal of frozen whale skin and blubber. Muktuk is most often made from the skin and blubber of the bowhead whale, although the beluga and the narwhal are also used. Usually eaten raw, it is today occasionally finely diced, breaded, deep fried, and served with soy sauce. It is also sometimes pickled. When chewed raw, the blubber becomes oily, with a nutty taste; if not diced, or at least serrated, the skin is quite rubbery. In Greenland Muktuk (mattak) is sold commercially to fish factories, and in Canada to other communities (muktaaq)."
"duck made from tofu skin is also popular. Mock duck Mock duck is a gluten-based vegetarian food. It is made of wheat gluten, oil, sugar, soy sauce, and salt. It is thus high in protein. Its distinctive flavor and artificial ""plucked duck"" texture distinguish it from other forms of commercially available gluten products. Mock duck can be found in some Chinese grocery stores or retail outlets providing international selections of food. Similar products may be labeled as ""Mock Abalone"" or ""Cha'i Pow Yu"" (齋鮑魚; pinyin: zhāibàoyú). Typically, mock duck gains its flavor from the stewing of the gluten product in"
"the miserable mock turtle, who is miserable because has nothing to be miserable about. The two reminisce about their schooldays under the sea and introduce Alice to a dance and a song called the Lobster Quadrille (""The Lobster Quadrille""). After an argument about the song, the Mock Turtle decides to distract the Gryphon and Alice by singing another, this time about soup (""Beautiful Soup""). A fanfare is heard and the White Rabbit scurries onstage, announcing that the trial is beginning. The Gryphon refuses to tell Alice any more information regarding the trial and drags her away from the seashore. Meanwhile,"
"Some bhatsa noodles used for this soup are called gutsi rithuk and another noodle, called bhatuk. Both of these noodles are referred to as bhatuk in Central Tibet. Meat is usually a main ingredient in this soup, commonly mutton, beef or yak however, this soup can also be made vegetarian with a vegetable bouillon. At the time of Tibetan New Year the common soup, Thukpa bhatuk, is transformed into Guthuk. Guthuk is only eaten at this time of the year on the eve of Losar(Tibetan New Year). This dish is part of the ritual to dispel any negativities of the"
"stores. Imitation shark fin soup originated from Temple Street in Hong Kong during the 1950s and 1960s. Few people at that time could afford genuine shark fin soup, but street vendors collected the broken parts of shark fins discarded by Chinese restaurants, cooked them with mushrooms, egg, and pork, as well as soy sauce and other ingredients. Cooking the mixture into a soup, it was served in a small bowl. This soup was inexpensive and lacked the authentic flavour but since it was cheap, tasty and contained lots of ingredients, it was popular among the poor and became one of"
"used for ""anticuchos""—a sort of ""brochette"". ""Sopa de mondongo"" is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro (coriander), garlic or root vegetables. Variations can also be found in Nicaragua, Brazil, Colombia, Dominican Republic, Honduras, El Salvador, Panama, Puerto Rico, Venezuela. Sausage is made from the small intestine of a goat, cow or sheep, stuffed with chilli and small chunks of meat, fatty meat, and blood (although some people prefer the bloodless kind). In Kenya it is commonly referred to as 'mutura'"
"Soto mie Soto mie, Soto mi, or Mee soto is a spicy noodle soup dish commonly found in Indonesia, Malaysia, and Singapore. ""Mie"" means noodle made of flour, salt and egg, while ""soto"" refer to Indonesian soup. In Indonesia it is called ""soto mie"" and considered as one variant of ""soto"", while in Malaysia and Singapore it is called ""mee soto"". There are some variations of ""soto mie"", it can be made of beef, chicken, or offals such as ""kaki sapi"" (skin, cartilage and tendons of cow's trotters) or tripes. People may exchange noodles for rice or rice vermicelli according"
"edition of the ""Joy of Cooking"", used canned, condensed pea and tomato soups as a base with additional vegetables and seasonings. Purée Mongole Purée Mongole, also called Cream Mongole, is a creamed split pea-tomato soup of unknown origin; a recipe for it was printed in 1889. Popular during the period between the 1920s–1940s, it is similar to Boula which is made with turtle soup. Purée Mongole is usually made with carrots, onions, white turnips, leeks, a stock (either beef or chicken) and milk. Depending on the recipe, it can have julienne carrots and be seasoned with curry powder, ground cloves,"
"The soup is named for the ""She-Crab"", or female crab, originally a gravid crab, as the orange crab roe comprise a chief ingredient in traditional she-crab soup. As with turtle soup, other ingredients may be added to the soup or substituted for others, although crabmeat is found in all versions. She-crab soup She-crab soup is a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry added as it is plated. It may be thickened either by heat reduction or"
"noodle soup garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg. Another dish with the same name uses misua, beef heart, kidneys and intestines, but does not contain eggs or vegetables. ""Mami"" is a noodle soup made from chicken, beef, pork, wonton dumplings, or intestines (called ""laman-loob""). Ma Mon Luk was known for it. Another chicken noodle soup is ""sotanghon"", consisting of cellophane noodles (also called ""sotanghon"" and from whence the name of the dish is derived), chicken, and sometimes mushrooms. Noodle dishes are generally called ""pancit"". ""Pancit"" recipes primarily consist of noodles, vegetables,"
"soup"" (not to be confused with ""red snapper soup"", which is made from the fish called a red snapper). In Philadelphia and the Delaware Valley, snapper soup is available at many area diners and is an established part of Philadelphia cuisine. It is a heavy, brown soup that tastes a little like thick gravy. The Philadelphia restaurant Old Original Bookbinder's served Snapper Soup which can also be purchased in cans at supermarkets. As of 2016, turtle soup (and other dishes from turtle meat) are still served by a few restaurants in Minnesota, mostly on Fridays during Lent. It is said"
"Sopa de mondongo Sopa de mondongo is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro (coriander), garlic or root vegetables. The dish is generally prepared in former Spanish colonies in Latin America and the Caribbean, and in the Philippines. Many variations of ""sopa de mondongo"" exist in Latin America the Philippines and the Caribbean. Some add rice or maize late in the process. Bone marrow or hoof jelly may be used. The tripe may be soaked in citrus juice or a paste"
"Stuffed bitter melon soup Stuffed bitter melon soup or stuffed bitter gourd soup is a soup in Chinese cuisine which is popular in Asia. Its main ingredient is bitter melon with some different stuffed ingredients depending on who made it. The most used stuffed ingredient is pork. Bitter melon has many names depending on the country that call them, for example, Gourd melon, ‘Mara’ in Thai, and ‘Leung Gwa’, which means ‘the cooling melon’ in Cantonese. Bitter melon is in season in the summer while dried for off-season. The main ingredient is bitter melon. Most of the stuffed ingredient are"