Soak over night one quart of black beans; next day boil them in the proper quantity of water, say a gallon, then dip the beans out of the pot and strain them through a colander. Then return the flour of the beans, thus pressed, into the pot in which they were boiled. Tie up in a thin cloth some thyme, a teaspoonful of summer savory and parsley, and let it boil in the mixture. Add a tablespoonful of cold butter, salt and pepper. Have ready four hard-boiled yolks of eggs quartered, and a few force meat balls; add this to the SOUP with a sliced lemon, and half a glass of wine just before serving the SOUP.
This approaches so near in flavor to the real turtle SOUP that few are able to distinguish the difference.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)