Rabbit Soup

Name: Rabbit Soup
Ingredients: one or two rabbits; four or five onions; a middling-sized head of celery; three quarts of cold water; one pound of split peas; some pepper; some salt

From The universal cookery book, 1887

Presented as published in 1887. 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

782Calories

45 gProtein

153 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories782 kcal

Protein45 g

Carbohydrates153 g

Fiber48 g

Sugars39 g

Total Fat2.4 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.9 g

Cholesterol0 mg

Sodium186 mg

Potassium2624 mg

Calcium305 mg

Iron7.1 mg

Magnesium256 mg

Phosphorus632 mg

Zinc5.9 mg

Copper1.3 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C46 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K25 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.7 mg

Folate409 mcg

Choline185 mg

Caffeine0 mg

Water3724 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 5. The excerpt below is the record exactly as published.

Rabbit Soup. Cut one or two rabbits into joints ; lay them for an hour in cold water ; dry and fry them in butter till about half done, with four or five onions and a middling-sized head of celery, cut small ; add to this three quarts of cold water, one pound of split peas, some pepper

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