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Rabbit Soup (1)
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
47Calories
2 gProtein
9 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein1.9 g
Carbohydrates9.4 g
Fiber1.9 g
Sugars4.7 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol4.1 mg
Sodium26 mg
Potassium212 mg
Calcium40 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate29 mcg
Choline5.5 mg
Caffeine0 mg
Water491 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 21. The excerpt below is the record exactly as published.
Rabbit Soup (1). 1 Rabbit, 1 Carrot, 1 Turnip, and 3 Onions; 3 tablespoonfuls brown flour, a good teaspoonful Butter or Dripping, 10 or 12 breakfast cups ef Water
Cook this with the app: pantry check, scaling, and the assistant.