nut-freeegg-freesoy-freefish-freeshellfish-free
Rabbit Soup (2)
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
459Calories
21 gProtein
13 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein21 g
Carbohydrates13 g
Fiber1.8 g
Sugars4.2 g
Total Fat39 g
Saturated Fat19 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol141 mg
Sodium759 mg
Potassium576 mg
Calcium86 mg
Iron1.4 mg
Magnesium33 mg
Phosphorus287 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C15 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K3.2 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate41 mcg
Choline69 mg
Caffeine0 mg
Water182 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 (2). 1 Rabbit, i lb. lean Ham or Pork, 2 quarts cold Water or white Stock, 2 Onions, a slice or two of Turnip, a little Celery, sprig of Thyme, 10 Peppercorns, Salt and Pepper, i pint of Milk or Cream, 1 oz. of Butter, and 2 tablespoonfuls of Flour
Cook this with the app: pantry check, scaling, and the assistant.