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Stuffing for Hare
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Recipe by Miss II. Clements.
Presented as published in 1907. 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
188Calories
5 gProtein
26 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories188 kcal
Protein5.3 g
Carbohydrates26 g
Fiber4.9 g
Sugars1.7 g
Total Fat7.8 g
Saturated Fat3.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.9 g
Cholesterol4.3 mg
Sodium204 mg
Potassium241 mg
Calcium159 mg
Iron6.1 mg
Magnesium55 mg
Phosphorus76 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A86 mcg
Vitamin E0.2 mg
Vitamin K105 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate50 mcg
Choline5.1 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 36. The excerpt below is the record exactly as published.
Stuffing1 for Hare. Breadcrumbs. Lemon Thyme. Parsley. A little Suet. Pepper and Salt. Liver of Hare, boiled and chopped up all together
Cook this with the app: pantry check, scaling, and the assistant.