dairy-freenut-freesoy-freefish-freeshellfish-free
Roasted Hare a la Soyer
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
364Calories
8 gProtein
10 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein8.5 g
Carbohydrates9.6 g
Fiber0.7 g
Sugars1 g
Total Fat32 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol205 mg
Sodium165 mg
Potassium108 mg
Calcium55 mg
Iron1.7 mg
Magnesium13 mg
Phosphorus125 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C2.4 mg
Vitamin A86 mcg
Vitamin E1 mg
Vitamin K20 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate39 mcg
Choline151 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 80. The excerpt below is the record exactly as published.
Roasted Hare a la Soyer.— Select a fine Hare, and truss it as for roasting. Chop the liver, and put it in a mortar with 4oz. of chopped beef-suet, 2 breakfast-cupfuls of bread- crumbs, 1 table-spoonful of finely-chopped parsley and thyme, and pound them all together. Season the mixture with a small quantity of salt, pepper, and grated nutmeg, and mix it to a smooth paste with four eggs
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