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Clear Grouse Soup

Name: Clear Grouse Soup
Yield: 4 servings
Ingredients: Cut up two uncooked grouse or blackcock; Put the pieces into three pints of water; Add twelve black peppercorns; a shred onion; and carrot

From Cookery and housekeeping, 1882

Serves 4

Clear Hare Soup can be made similarly.

Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

24Calories

1 gProtein

6 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories24 kcal

Protein0.7 g

Carbohydrates5.7 g

Fiber1.4 g

Sugars2.3 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium23 mg

Potassium122 mg

Calcium30 mg

Iron0.2 mg

Magnesium11 mg

Phosphorus18 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C3.7 mg

Vitamin A126 mcg

Vitamin E0.1 mg

Vitamin K4.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate10 mcg

Choline3.7 mg

Caffeine0 mg

Water401 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 36. The excerpt below is the record exactly as published.

CLEAR GROUSE SOUP. 83 Clear Grouse Soup. Cut up two uncooked grouse or blackcock into small pieces, taking care to select old birds. Put the pieces into three pints of water, and let it simmer slowly for some hours. Add twelve black peppercorns and a shred onion and carrot

Cook this with the app: pantry check, scaling, and the assistant.