Rabbit Soup
From Evans' recipe cookery book, 1900
The carrots and turnips must be finely grated.
Presented as published in 1900. 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
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 3. The excerpt below is the record exactly as published.
RABBIT SOUP, Ingredients, i Rabbit. i TeaspoonM Salt. \ Teaspoonful Allspice, i Small Turnip, i Onion. 1 Tablespoonful Flour. 2 ozs. Rutter. J Teaspoonful Pepper. A Few Cloves, i Carrot. 2 Quarts Boiling Water
Cook this with the app: pantry check, scaling, and the assistant.