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Rabbit Soup
From The thorough good cook, 1895
Serves 4
This is a cheap form of 'Potage a la Reine'.
Presented as published in 1895. 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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.5 kcal
Protein1.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol3.6 mg
Sodium9.7 mg
Potassium23 mg
Calcium7.9 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.5 mcg
Choline0 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 76. The excerpt below is the record exactly as published.
Rabbit Soup. C*ut an old rabbit into pieces, put these into a quart of water, boil it well ; take out all the bones, and beat the meat in a marble mortar, as for potting; add a little salt, mace, and white pepper, to your taste ; stir it into the liquor the rabbit was boiled in, Avith the addition of some cream
Cook this with the app: pantry check, scaling, and the assistant.