Rabbit Soup
From The victory cookery book, 1918
Presented as published in 1918. 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
373Calories
8 gProtein
84 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein7.7 g
Carbohydrates84 g
Fiber4.9 g
Sugars6.7 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium121 mg
Potassium368 mg
Calcium161 mg
Iron2 mg
Magnesium82 mg
Phosphorus138 mg
Zinc1.3 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate74 mcg
Choline10 mg
Caffeine0 mg
Water3925 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 26. The excerpt below is the record exactly as published.
Rabbit Soup Maiterials.—Rabbit bones, 1 onion, 2 02. raw rice, salt, 8 pints water, 1 teaspoonful curry powder, } oz. corn flour.
Cook this with the app: pantry check, scaling, and the assistant.