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Hare Soup, Thick

Name: Hare Soup, Thick
Yield: 6 servings
Ingredients: the hare; three or four pints of water; half a pound of onions; one carrot; twelve black peppercorns

From The housewife's referee, 1898

Serves 6

Presented as published in 1898. 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

21Calories

1 gProtein

5 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories21 kcal

Protein0.6 g

Carbohydrates5 g

Fiber1.1 g

Sugars2.1 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium16 mg

Potassium100 mg

Calcium23 mg

Iron0.2 mg

Magnesium8.7 mg

Phosphorus16 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C3.4 mg

Vitamin A84 mcg

Vitamin E0.1 mg

Vitamin K2.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate9.2 mcg

Choline3.3 mg

Caffeine0 mg

Water279 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 65. The excerpt below is the record exactly as published.

Hare Soup, Thick. — After opening the hare, be careful to reserve the l3lood in a basin. Cut the meat into small pieces, and put it on to boil with three or four pints of water, half a pound of onions, one carrot, and twelve black peppercorns

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