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Baked Rabbit
From A year's cookery, 1880
Serves 4
The heads of the rabbits need not be served, but the flesh can be used for stock.
Presented as published in 1880. 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
24Calories
2 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein1.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol6.2 mg
Sodium33 mg
Potassium29 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.5 mcg
Choline1.9 mg
Caffeine0 mg
Water6.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 199. The excerpt below is the record exactly as published.
Baked Rabbit — Skin, and empty the rabbits, and cut thorn into neat joints, convenient for serving. Pepper these lightly, and put them side by side (not one on the top of another) into a baking-tin, and lay a rasher of bacon upon each one. Bake in a moderate oven till the rabbit is sufficiently cooked. It will take about an hour and a half
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