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Rabbit Soup
From The "A1" cookery book, 1901
Serves 6
Optional to add bits of rabbit meat back into the soup.
Presented as published in 1901. 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
84Calories
6 gProtein
9 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories84 kcal
Protein6.1 g
Carbohydrates9.4 g
Fiber2.3 g
Sugars3.2 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol12 mg
Sodium229 mg
Potassium233 mg
Calcium37 mg
Iron1.3 mg
Magnesium21 mg
Phosphorus80 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K69 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate25 mcg
Choline17 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 14. The excerpt below is the record exactly as published.
Rabbit Soup. — Cut a few slices of ham (about 3 oz.) and cover the bottom of your stock-pot with it. Cut up 2 rabbits and put in the pot, and add a bunch of parsley, a little bit of thyme, 3 small onions, a blade of mace, and about half a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.