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Rabbit Soup
From The Swedish, French, American cook book, 1918
Serves 12
Garnish with carrot balls and rabbit pieces.
Presented as published in 1918. 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
52Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories52 kcal
Protein2.3 g
Carbohydrates11 g
Fiber3 g
Sugars1.7 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.4 mg
Sodium9517 mg
Potassium242 mg
Calcium68 mg
Iron1.3 mg
Magnesium26 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A96 mcg
Vitamin E0.2 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline4.3 mg
Caffeine0 mg
Water439 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 53. The excerpt below is the record exactly as published.
two tablespoons rice; let simmer twenty to twenty-five minutes until the rice is thoroughly cooked. Dissolve cornstarch in half cup water; thicken the soup; color with kitchen bouquet; flavor with some more sherry; let simmer another ten to fifteen minutes; skim well when ready to serve. Garnish with the livers. [Pheasant, woodcock, squab, pigeon, and all bird soups are made the same way as the partridge soup.] Rabbit Soup (Pot ago au Levraut ) For about twelve persons secure two nice large rabbits. Clean and wash; leave in water and some sour milk, for about three hours. [Buttermilk, if at hand, is very good.] Rinse the milk off; leave the saddle whole for other purposes, and joint the rest. Wash in warm water, and put on the stove. Add to two rabbits about five quarts of hot water, pepper, salt, onions, carrots, one cup tomato juice, let come to a boil. Put the soup pot on the side of the stove and let simmer very slowly for about three to four hours. Strain the soup; add some rice that has been scalded — two table¬ spoons to the quart (or barley in place of rice). [If barley, it ought to be cooked well before adding to the soup.] Thicken the soup with a tablespoon cornstarch
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Cook this with the app: pantry check, scaling, and the assistant.