gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Babbit Pie, Plain
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 45 minutes. Serves 4-5.
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
132Calories
1 gProtein
2 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories132 kcal
Protein1.5 g
Carbohydrates1.8 g
Fiber0.7 g
Sugars0 g
Total Fat13 g
Saturated Fat5.1 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.5 g
Cholesterol15 mg
Sodium608 mg
Potassium36 mg
Calcium12 mg
Iron0.6 mg
Magnesium7.1 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0.7 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate2.9 mcg
Choline5.1 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1443. The excerpt below is the record exactly as published.
Babbit Pie, Plain.— Be careful to choose a young rabbit. ISkin, empty, and wash it, and cut it into ten or twelve neat joints. If the head is put into the pie, split it into halves, and lay the pieces in lukewarm water for half an hour. Drain and diy them, put them into a large pie-dish, the inferior joints at the bottom, and put with them thi-ee or four- slices of fat bacon. Mix a tea-spoonful of salt, half a tea-spoonful of white pepper, and half a blade of powdered mace, and sprinkle this powder over the rabbits ; a little minced onion may be added, if liked. Barely cover the rabbits with cold stock or water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.