Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon butter
- 1 stalk celery
- 5 pints water
- 1 cup strong broth
- 2 tablespoons sherry
- an ounce of flour
- a bunch of soup herbs
- 1 green pepper
- pepper
- salt
Directions
Prepare the rabbit for cooking, and cut in h inch square pieces. Put in a saucepan with 1 tablespoon butter, 1 stalk celery, an onion, and 1 green pepper, seeded. Brown for 10 minutes. Brown in an ounce of flour. Add 5 pints water, \ cup red wine, and 1 cup strong broth. Add a bunch of soup herbs, pepper and salt, then let simmer IJ hours, stirring occasionally. Take out the herbs, mix in 2 tablespoons sherry, and serve.