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    Recipe #267051

    Snapping turtles were once prized for their meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute...

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    Snapper Soup
    By Molly53 on November 20, 2007

    Recipe #267051

    "Snapping turtles were once prized for their meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago 1947. If you don't have access to turtle meat, feel free to sub chicken."
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    Ingredients: eggs, fat, veal knuckle...

    Rating: 0.00%;

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    Prep Time:3 hrs 30 mins

    Total Time: 3 hrs 40 mins

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