Mock Turtle Soup: History, Ingredients & How to Make It

Mock turtle soup is a delightful and deeply flavorful dish that captures the essence of its traditional counterpart—real turtle soup—without using actual turtle meat. This rich, aromatic broth is brimming with tender pieces of slow-cooked beef or veal, simmered with a medley of spices, vegetables, and a splash of sherry, delivering a deeply savory and slightly tangy taste.

Each spoonful carries a robust umami depth, complemented by subtle hints of sweetness from caramelized onions and a gentle warmth from cloves and nutmeg. The texture of mock turtle soup is hearty and velvety, with a luscious thickness that coats the palate. Soft chunks of meat, occasionally paired with boiled eggs for authenticity, offer a satisfying contrast to the smooth broth.

It feels nostalgic, a dish steeped in history yet comforting in any modern setting. Enjoying mock turtle soup feels like stepping into a timeless culinary tradition. Whether served at a special gathering or savored alone on a chilly evening, its rich flavors bring warmth and depth to any moment, making it a treasured meal worth savoring.

Mock Turtle Soup: Why Is It Called That?

The name “mock turtle soup” was coined because the dish was meant to imitate the texture and flavor of real turtle soup without using actual turtle meat. During the 18th century, real turtle soup was considered a luxurious dish but was expensive and difficult to source. To make the dish more accessible, chefs experimented with ingredients that could replicate the richness of turtle meat.

One of the earliest references to mock turtle soup appears in English cookbooks from the 1700s, and it became a staple in both the UK and the US. The dish even made its way into literature, notably appearing in Lewis Carroll’s “Alice’s Adventures in Wonderland,” where the Mock Turtle character laments his days of consuming the soup.

Mock turtle soup is still appreciated today for its deep, meaty flavor, thick consistency, and historical significance. Many modern recipes adjust the ingredients, but the essence of the dish remains the same—a hearty and flavorful meal with a rich history.

The Origins and History of Mock Turtle Soup

The Origins in 18th-Century England

Mock turtle soup traces its roots to England in the 1700s, when turtle soup was a highly sought-after delicacy. Wealthy households and high-end restaurants would serve real turtle soup made from green sea turtles, which were imported from the Caribbean. However, due to high costs and limited availability, chefs sought alternative ingredients to mimic the dish’s texture and taste.

In response, they turned to calf’s head, veal, and various organ meats, which provided a similar gelatinous texture when simmered for long periods. This innovative adaptation became known as mock turtle soup and gained widespread popularity among the middle and working classes.

How It Became Popular in the United States

Mock turtle soup crossed the Atlantic and became a beloved dish in America by the early 19th century. It was particularly popular in cities like Philadelphia, New Orleans, and Cincinnati, where it was served in taverns and family kitchens. Many households had their own unique recipes, passed down through generations.

During this time, the dish became a symbol of comfort and resourcefulness. Since veal and beef were more affordable and accessible than turtle meat, the soup became a staple for people who wanted a flavorful and hearty meal without the high cost of authentic turtle soup.

Mock turtle soup even made its way into commercial production. Companies like Campbell’s offered canned versions, making the dish even more convenient for home cooks. However, its popularity began to decline in the mid-20th century as eating habits changed and convenience foods became more widespread.

Mock Turtle Soup in Literature and Culture

Mock turtle soup is famously referenced in Lewis Carroll’s “Alice’s Adventures in Wonderland” (1865). The character Mock Turtle is depicted as a melancholy creature with the body of a turtle and the head of a calf, directly referencing the soup’s main ingredient at the time—calf’s head.

The dish also appears in historic cookbooks, including Mrs. Beeton’s “Book of Household Management” (1861), where detailed recipes guide readers on how to replicate the flavors of turtle soup using affordable meats and spices.

Today, mock turtle soup remains a nostalgic and historically significant dish, with food enthusiasts reviving traditional recipes to experience a taste of the past.

Traditional Ingredients and How They Mimic Real Turtle Soup

Key Ingredients in Mock Turtle Soup

Mock turtle soup was carefully designed to replicate the taste and texture of real turtle soup using readily available meats. Some of the most common traditional ingredients include:

Over time, recipes evolved to include alternative ingredients like ground beef, stewing meat, and even chicken to provide a similar hearty texture.

How It Compares to Traditional Turtle Soup

Real turtle soup has a distinctly rich, gelatinous texture due to the natural collagen in turtle meat. The flavor is often described as a cross between veal, fish, and chicken, with a slightly gamey undertone.

Mock turtle soup successfully mimics these characteristics by using slow-cooked meats like calf’s head, veal, or beef, which break down and release natural gelatin. The use of rich beef stock, tomatoes, and aromatic spices enhances the complexity of flavors, making it a close substitute to the original.

The Evolution of Ingredients in Modern Mock Turtle Soup

As cooking methods evolved, many modern versions of mock turtle soup have adapted to use easier-to-find ingredients while still maintaining the essence of the dish. Some contemporary substitutes include:

• Beef shank or oxtail instead of calf’s head
• Chicken thighs or turkey necks for a lighter version
• Gelatin or bone broth to enhance thickness
• Carrots and celery for added depth

Despite these variations, mock turtle soup remains a flavorful and historical dish that pays homage to the past while adapting to modern tastes.

What Does Mock Turtle Soup Taste Like?

Flavor Profile and Texture

Mock turtle soup has a rich, savory, and slightly tangy flavor with a deep umami taste. Since it was designed to mimic real turtle soup, its texture is thick and hearty, with tender chunks of meat suspended in a flavorful broth. The soup is typically slow-cooked, allowing the ingredients to blend into a complex, well-rounded dish.

Key flavor notes include:

• Meaty richness – The use of veal, beef, or calf’s head provides a deep, robust base.
• Tangy undertones – Ingredients like tomatoes and lemon juice add a slight acidity that balances the richness.
• Aromatic depth – Herbs and spices such as bay leaves, thyme, and cloves enhance the flavor.
• Silky texture – The use of collagen-rich meats creates a gelatinous consistency, similar to authentic turtle soup.
• Mild sweetness – Some recipes include carrots or nutmeg, adding a subtle sweetness to balance the savory elements.

The consistency of the soup is typically thicker than standard broths, due to the slow-cooked gelatin from bones and connective tissues. This results in a smooth, velvety mouthfeel that lingers on the palate.

How It Compares to Real Turtle Soup

Real turtle soup is often described as having a flavor that falls somewhere between veal, fish, and chicken, with a slightly gamey taste. Mock turtle soup closely resembles this but lacks the briny, oceanic notes that come from real turtle meat.

While mock turtle soup does a great job of replicating the texture, the flavor is more beef-forward due to the substitution of veal, beef, or calf’s head. However, the addition of spices and lemon juice helps round out the taste, making it a convincing alternative.

Does It Really Taste Like Turtle?

For those unfamiliar with real turtle soup, mock turtle soup provides a similar depth of flavor without requiring exotic ingredients. While it doesn’t perfectly replicate the gamey, oceanic notes of real turtle meat, it comes close enough that most people would struggle to tell the difference—especially if they’ve never had authentic turtle soup before.

Many chefs and food historians agree that mock turtle soup is a worthy substitute, offering the same comforting and nostalgic appeal as the original dish.

How to Make Mock Turtle Soup at Home

Mock turtle soup is a classic, slow-cooked dish that requires patience but rewards you with a deeply satisfying and flavorful meal. Below is a traditional recipe using modern ingredients while maintaining the essence of the historical dish.

Classic Mock Turtle Soup Recipe

Ingredients

Step-by-Step Cooking Instructions

1. Prepare the Meat: In a large pot, brown the beef shank or veal over medium heat. This helps develop a rich, deep flavor.
2. Build the Broth: Add the onions, carrots, celery, and garlic, stirring occasionally until they soften.
3. Simmer Slowly: Pour in the beef broth, and add bay leaves, thyme, cloves, and tomato paste. Bring the mixture to a gentle simmer.
4. Cook Low & Slow: Cover and let it cook for 2-3 hours, stirring occasionally to prevent sticking.
5. Shred the Meat: Once the meat is tender, remove it from the pot and shred it into bite-sized pieces. Return the meat to the soup.
6. Final Touches: Stir in the lemon juice and chopped hard-boiled eggs, adjusting seasoning as needed.
7. Serve Warm: Let the soup rest for 10 minutes before serving to allow the flavors to meld.

Alternative Ingredients for a Modern Take

• Ground beef or stewing meat can replace traditional calf’s head.
• Chicken or turkey offers a lighter, less beefy alternative.
• Cornstarch or gelatin can be added to enhance thickness.

This adaptable recipe preserves the authentic taste while making it accessible for modern home cooks.

Was Campbell’s Mock Turtle Soup Different?

The History of Campbell’s Version

Campbell’s, one of America’s most iconic canned soup brands, once produced mock turtle soup as part of their product lineup. During the early 1900s, mock turtle soup remained a popular household dish, and Campbell’s sought to provide a convenient canned version for busy families.

For decades, Campbell’s mock turtle soup was a staple in many American homes, offering a quick and affordable way to enjoy the flavors of this historic dish.

What Ingredients Were Used?

While the exact recipe varied over time, Campbell’s version of mock turtle soup relied heavily on beef-based ingredients. Some of the main components included:

• Beef and veal stock – Provided the rich, savory broth.
• Tomato puree – Added depth and slight acidity.
• Egg whites and yolks – Simulated the texture of turtle fat.
• Aromatic spices – Included bay leaves, thyme, and cloves.

Unlike homemade versions, Campbell’s soup was processed to have a longer shelf life, which meant certain ingredients were modified to maintain consistency in taste and texture.

Why Was It Discontinued?

Despite its popularity in the mid-20th century, Campbell’s eventually discontinued mock turtle soup, likely due to changing consumer preferences and declining demand. As processed foods evolved and more modern flavors emerged, interest in traditional dishes waned, leading to the phasing out of lesser-known soups.

Other possible reasons for discontinuation:

• Shift toward simpler, more mainstream soups.
• Decline in demand for organ meats and traditional recipes.
• The rise of international and fusion cuisines, which overshadowed older dishes.

Can You Still Find It Today?

Although Campbell’s no longer produces mock turtle soup, specialty brands and small-scale producers occasionally offer versions of the dish. Some grocery stores, particularly in Cincinnati, still carry local brands of canned mock turtle soup, as the dish remains a regional favorite in Ohio.

For those wanting a taste of history, homemade versions remain the best option, as they allow for customization and the use of fresh, high-quality ingredients.

What Animal is Used in Mock Turtle Soup Today?

Traditional Meat Choices: Calf’s Head and Brains

Historically, mock turtle soup was made using calf’s head and brains because they closely mimicked the texture and richness of real turtle meat. In the 18th and 19th centuries, using the entire animal was common in cooking, minimizing waste and making the most of every part.

Calf’s head was particularly useful because it contained gelatin-rich tissues, which, when slow-cooked, produced the thick, hearty texture similar to turtle soup. The brains and other organ meats contributed to the dish’s distinctive depth of flavor and creaminess.

However, over time, the use of calf’s head and brains became less common due to changing food safety standards and evolving tastes. Many home cooks and restaurants switched to more accessible alternatives while maintaining the dish’s rich and savory profile.

Modern Alternatives for a Similar Taste

Today, most mock turtle soup recipes use more readily available meats, while still aiming to replicate the original dish’s gelatinous texture and robust flavor. Some common substitutes include:

• Beef shank or veal – Provides a meaty, tender texture with a similar richness to calf’s head.
• Oxtail – Contains a high amount of natural collagen, helping to thicken the broth.
• Beef cheek or stew meat – These cuts break down well during slow cooking, offering a soft and tender consistency.
• Ground beef – A budget-friendly option that makes preparation easier.
• Chicken or turkey necks – A lighter alternative that still delivers a deep, slow-cooked flavor.

For those who want to replicate the traditional gelatinous quality of real turtle meat, some cooks add unflavored gelatin or bone broth to the soup.

Is Mock Turtle Soup Still Made with Organ Meats?

While some traditional recipes still call for organ meats, modern versions rarely include brains or offal. Instead, most chefs focus on using leaner cuts of meat combined with long, slow cooking to extract maximum flavor.

In the Midwestern United States, particularly Cincinnati, mock turtle soup remains popular, and some local brands still follow old-fashioned recipes using a mix of beef and organ meats. However, for home cooks, beef, veal, or oxtail are the most commonly used ingredients today.

Nutritional Value of Mock Turtle Soup

Mock turtle soup is a hearty and protein-rich dish, making it both filling and nutritious. However, its nutritional profile varies depending on the type of meat and ingredients used.

Health Benefits of Mock Turtle Soup

Mock turtle soup can offer several nutritional benefits:

Since traditional mock turtle soup is made from slow-cooked meats, it is naturally rich in collagen, which is beneficial for joint and skin health. Additionally, the inclusion of herbs and vegetables like onions, celery, and carrots increases the soup’s vitamin and mineral content.

Is It a Healthy Meal Option?

Mock turtle soup can be a nutritious meal if made with lean meats and fresh ingredients. However, some versions may be higher in fat and sodium, especially those made with fattier cuts of beef or canned broth.

To make a healthier version, consider the following adjustments:

• Use lean cuts like beef shank instead of fattier meats.
• Opt for homemade broth instead of canned options to reduce sodium.
• Add more vegetables to increase fiber and vitamins.
• Use less butter or oil to cut down on excess fats.

Mock turtle soup is a great source of protein and essential nutrients, but portion control is key to keeping it balanced within a healthy diet.

FAQs About Mock Turtle Soup

What Does Mock Turtle Soup Taste Like?

Mock turtle soup has a rich, meaty, and slightly tangy flavor. It is savory and hearty, with deep umami notes from slow-cooked meat, broth, and aromatic spices. The addition of lemon juice and tomatoes gives it a slight acidity, balancing the richness.

What Was in Campbell’s Mock Turtle Soup?

Campbell’s version of mock turtle soup included:

• Beef and veal stock
• Tomato puree
• Hard-boiled eggs
• Aromatic spices like thyme, bay leaves, and cloves

It was a convenient, canned version of the traditional dish, but it was eventually discontinued due to changing consumer tastes.

What Animal is Used in Mock Turtle Soup?

Originally, calf’s head and brains were used to mimic the texture and richness of turtle meat. Today, most recipes use beef shank, veal, oxtail, or stew meat as substitutes.

What’s the Difference Between Turtle Soup and Mock Turtle Soup?

• Turtle soup is made with real turtle meat, often from green sea turtles (historically) or snapping turtles (modern versions).
• Mock turtle soup substitutes turtle meat with calf’s head, veal, or beef, aiming to replicate the texture and depth of flavor.

Does Mock Turtle Soup Taste Like Real Turtle Soup?

Mock turtle soup comes very close to the real thing, especially in texture and richness. However, it lacks the briny, slightly fish-like taste that real turtle meat has. The meaty and hearty nature of mock turtle soup makes it a satisfying substitute.

Why Is It Called Mock Turtle Soup?

The dish was created as a cheaper alternative to green turtle soup, which was expensive and hard to source. Since the recipe aimed to mimic turtle meat, it was given the name “mock” turtle soup.

Is Mock Turtle Soup Worth Trying?

Mock turtle soup is a historic, flavorful, and satisfying dish that has stood the test of time. Originally designed as a cost-effective alternative to real turtle soup, it has since become a classic in its own right, particularly in England and parts of the United States.

Why You Should Try Mock Turtle Soup

✔ Rich in history – A dish with origins dating back to the 18th century.
✔ Deep, complex flavors – A mix of savory, tangy, and aromatic spices.
✔ Adaptable for modern tastes – Can be made with various meats and ingredients.
✔ A taste of tradition – A unique opportunity to try a dish enjoyed for centuries.

For those who love hearty, slow-cooked meals, mock turtle soup offers a nostalgic and satisfying experience. Whether made from traditional organ meats or modern beef cuts, this dish remains a delicious tribute to culinary history.

Looking for more slow-cooked meals? Try this: TastyJoy Slow Cooking

Mock Turtle Soup

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• Author: Emma
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x

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Description

Mock turtle soup is a rich, hearty, and historical dish originally created as a substitute for traditional turtle soup. Made with beef, veal, and aromatic spices, this comforting soup offers a deep, savory flavor with a slightly tangy undertone. Perfect for cold weather or a nostalgic culinary experience!

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 lbs beef shank or veal (bone-in preferred)
• 8 cups beef broth (homemade or low-sodium store-bought)
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp lemon juice
• 2 hard-boiled eggs, chopped
• 2 bay leaves
• 1 tsp thyme
• ½ tsp cloves
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tbsp butter or oil (for sautéing)

Optional Garnish:

• Fresh parsley, chopped
• Extra hard-boiled eggs, diced
• Lemon slices for serving

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Instructions

1️⃣ Sear the Meat

• In a large pot, heat 1 tbsp butter or oil over medium heat.
• Add the beef shank or veal and sear on all sides until browned (about 5 minutes per side).
• Remove the meat and set aside.

2️⃣ Sauté the Vegetables

• In the same pot, add the onion, carrots, celery, and garlic.
• Cook for about 5 minutes until softened.

3️⃣ Build the Broth

• Stir in the tomato paste, bay leaves, thyme, and cloves.
• Return the beef shank to the pot and pour in 8 cups of beef broth.
• Bring to a gentle simmer over medium-low heat.

4️⃣ Slow Cook for Rich Flavor

• Cover and simmer for 2.5 to 3 hours until the meat is tender and falls apart.

5️⃣ Shred the Meat

• Remove the beef shank from the pot and shred the meat into bite-sized pieces.
• Discard any bones and return the shredded meat to the soup.

6️⃣ Final Seasoning & Eggs

• Stir in lemon juice and chopped hard-boiled eggs for extra richness.
• Adjust seasoning with salt and pepper to taste.

7️⃣ Serve & Enjoy!

• Ladle the soup into bowls, garnish with fresh parsley and extra egg pieces.
• Serve with crusty bread or crackers.

Notes

✔ If using oxtail or stew beef, adjust the cooking time to 3-4 hours for tenderness.
✔ For a thicker consistency, mash some vegetables before serving.
✔ Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (approx. 1.5 cups)
• Calories: 320 kcal
• Sugar: 4g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 95mg

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