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Babbit Pie, Raised
From Cassell's dictionary of cookery, 1892
Serves 6
Time: 1.5 hours. Serves as a breakfast or luncheon dish.
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
386Calories
4 gProtein
1 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein4 g
Carbohydrates0.7 g
Fiber0.2 g
Sugars0.3 g
Total Fat41 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol132 mg
Sodium483 mg
Potassium52 mg
Calcium16 mg
Iron0.4 mg
Magnesium4.7 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E0.5 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline90 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1444. The excerpt below is the record exactly as published.
Babbit Pie, Baised.— Take the meat from a fine young rabbit, cut it into small neat pieces, and season nicely with salt, pepper, and grated nutmeg. Cut half a pound of fat bacon into dice. Make a raised crust according to the directions already given, and form the pie to any shape that may be wislied, being careful that the sides are stiff and fii-m. Put in the pieces of meat and bacon, pack them tightly, and intersperse amongst them the yolks of three or four hard-boiled eggs
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