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Game Soup
From Cookery for every household, 1914
Serves 1
More flavouring may be added according to taste, and a little sherry or port, if liked.
Presented as published in 1914. 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
662Calories
39 gProtein
0 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories662 kcal
Protein39 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat22 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.1 g
Cholesterol168 mg
Sodium153 mg
Potassium617 mg
Calcium32 mg
Iron4.2 mg
Magnesium44 mg
Phosphorus352 mg
Zinc8.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.1 mg
Folate24 mcg
Choline0 mg
Caffeine0 mg
Water605 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 849. The excerpt below is the record exactly as published.
Game Soup 1 bird (grouse, wood- cock, pigeon, or par- tridge), or the re- mains of game. £ lb. lean, juicy beef. H pts. cold water. J tea-sp. arrowroot. A pinch of celery seed, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.