10 lbs. turtle meat
8 pts. potatoes, diced
8 pts. corn
2 pts. peas
1 doz. eggs, hard cooked
1 onion
1 oz. mixed pickling spice
2 gals. water
Parsley
Salt and pepper

Cook turtle in about 2 gallons of water with onion and spices (tie spices in a cloth bag). When turtle is cooked, remove from broth, save broth but discard onion and spices. When cool, remove the meat from the bones and grind. Then return the turtle meat to the broth along with the potatoes, corn, peas, and parsley. Salt and pepper to taste. Cook about a hour; add diced eggs and simmer another hour. More water can be added if more broth is needed. Makes about 18 quarts.