Recipe history & notes
Soup with Turkey Mince Rounds is a historical Romanian recipe from 1842, presented with ingredients, preparation, and historical context. This page brings together the available transcription, editorial notes, and the original manuscript image.
Ingredients – Soup with Turkey Mince Rounds
- roasted turkey breast
- mushrooms
- 1/2 piece white loaf (soaked in milk)
- milk
- fresh parsley
- nutmeg
- 2 pieces egg yolks
- broth
Original manuscript
Digitised facsimile from the 1842 archive.
Historical narrative
# Soup with Turkey Mince Rounds (1842)
## Faithful Translation into Modern English
Take a piece of roasted turkey breast and a few mushrooms, half a white loaf soaked in milk, a little green parsley, nutmeg, and chop them, then pound them; then add two egg yolks and mix well with the mince.
Then sprinkle fine cloth on a board, place the mince on it and spread it to the thickness of a finger, then cut it with a round iron, and fry them, then pour burnt broth over them.
Cook’s advice
# Tips for a Modern Kitchen
These recommendations are not part of the original text.
1. Use cooked turkey breast finely minced for an even texture.
2. If you do not have a round cutter, use a small glass to shape the pieces.
3. Fry the rounds in oil or butter until golden on both sides.
4. Use a concentrated broth to highlight the flavour of the mince.
Additional notes
# Historical Notes
- “Ghiocеле” likely refers to round pieces cut with a circular metal cutter.
- “Fine cloth” suggests a surface dusted to prevent sticking.
- “Burnt broth” may indicate a concentrated or slightly browned broth.
- The recipe assumes a prepared soup base to which the fried rounds are added.