Baked Rabbit
From Camp cookery (Kephart), 1910
Prepare a gravy with the pot juice as directed above.
Presented as published in 1910. 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
837Calories
24 gProtein
167 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories837 kcal
Protein24 g
Carbohydrates167 g
Fiber13 g
Sugars14 g
Total Fat19 g
Saturated Fat1.7 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.2 g
Cholesterol31 mg
Sodium1879 mg
Potassium563 mg
Calcium544 mg
Iron37 mg
Magnesium92 mg
Phosphorus291 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K7.7 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate272 mcg
Choline37 mg
Caffeine0 mg
Water764 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 34. The excerpt below is the record exactly as published.
salt, and nutmeg. Pour it over the rabbit. GAME. 71 To roast in reflector: cut as above, lay a slice of pork on each piece, and baste frequently. The rabbit may be roasted whole before the fire. To bake in an oven: stuff with a dressing made of bread crumbs, the heart and liver (previously parboiled in a small amount of water), some fat salt pork, and a small onion, all minced and mixed together, seasoned with pepper, salt, and nutmeg, and slightly moistened with the water in which heart and liver were parboiled. Sew up the open- ing closely; rub butter or dripping over rabbit, dredge with flour, lay thin slices of fat pork on back, and place it in j^an or Dutch oven, back uppermost. Pour into pan a pint or more of boil- ing wate
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