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Game Soup
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
191Calories
18 gProtein
20 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories191 kcal
Protein18 g
Carbohydrates20 g
Fiber4.2 g
Sugars9.2 g
Total Fat4.8 g
Saturated Fat1.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.6 g
Cholesterol48 mg
Sodium458 mg
Potassium665 mg
Calcium63 mg
Iron1.3 mg
Magnesium37 mg
Phosphorus227 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C15 mg
Vitamin A501 mcg
Vitamin E0.5 mg
Vitamin K8.5 mcg
Vitamin B60.6 mg
Vitamin B122.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.8 mg
Folate46 mcg
Choline36 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 229. The excerpt below is the record exactly as published.
GAME SOUP. — Cut in pieces a partridge, pheasant, or rabbit ; add slices of veal, ham, onions, carrots, &c. Add a litde water ; heat a little on a slow fire, as gravy is done; then add some good broth
Cook this with the app: pantry check, scaling, and the assistant.