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Hare Soup a la Susinoise
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
189Calories
10 gProtein
29 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein9.5 g
Carbohydrates29 g
Fiber2.2 g
Sugars6 g
Total Fat3.5 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol7.1 mg
Sodium394 mg
Potassium898 mg
Calcium126 mg
Iron1 mg
Magnesium52 mg
Phosphorus157 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C100 mg
Vitamin A128 mcg
Vitamin E0.2 mg
Vitamin K136 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate49 mcg
Choline28 mg
Caffeine0 mg
Water477 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 20. The excerpt below is the record exactly as published.
HARE SOUP A LA SUSINOISE. Cut in dice of mediuni size the fillet as well as the most fleshy and tender part of a hare, cook it in a quart of good broth, and when done strain the broth through a fine sieve ; put it back into the stewpan ; add more broth, if required, and boil. Meantime put the pieces of hare into a soup- tui-een with four spoonfuls of big haricot beans, one turnip, one carrot, the heart of a small cabbage
Cook this with the app: pantry check, scaling, and the assistant.