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Barbecued Rabbit
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
17Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol7.1 mg
Sodium4855 mg
Potassium42 mg
Calcium4.6 mg
Iron0.2 mg
Magnesium2.5 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate1 mcg
Choline0 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 29. The excerpt below is the record exactly as published.
Barbecued Rabbit After skinning and cleaning, place the rabbit in a covered baking pan, with a sauce made of vinegar, butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.