Baked Rabbit
From Aunt Sammy's radio recipes, 1926
The liver may be boiled until tender, chopped, and added to the gravy before serving.
Presented as published in 1926. 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
883Calories
41 gProtein
58 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories883 kcal
Protein41 g
Carbohydrates58 g
Fiber0.7 g
Sugars38 g
Total Fat54 g
Saturated Fat23 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.3 g
Omega-30.3 g
Cholesterol120 mg
Sodium2014 mg
Potassium1366 mg
Calcium926 mg
Iron1.9 mg
Magnesium97 mg
Phosphorus932 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A601 mcg
Vitamin E1 mg
Vitamin K1.4 mcg
Vitamin B60.5 mg
Vitamin B124.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)6.1 mg
Folate70 mcg
Choline46 mg
Caffeine0 mg
Water635 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 15. The excerpt below is the record exactly as published.
BAKED RABBIT One rabbit, 3 cups cream or a thin white sauce, 6 slices bacon, and flour for dredging
Cook this with the app: pantry check, scaling, and the assistant.