Boiled Babbit
From The spirit of cookery, 1895
This is a quick and simple preparation.
Presented as published in 1895. 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
29Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein1.1 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2 mg
Potassium138 mg
Calcium26 mg
Iron0.6 mg
Magnesium8 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 301. The excerpt below is the record exactly as published.
Boiled Babbit can be done in half an hour, and be accompanied with a liver and lemon sauce. Many other modes of preparation of rabbit are very interesting, and good to eat : Polpettes of Babbit {a Vltalienne), flavoured with Parma cheese ; Gratinatecl Babbit, baked over slices of ham, and covered with farce ; Timbale of Babbit, a complicated ragout ; Larded Babbit braised with Turnips ; Babbit in Papillote, grilled ; Mari- naded and Fried Babbit, immersed in a batter ; Legs of Babbits, skiffed — the cavities of the boned legs are filled with farce, and the dish is termed Lapereaux en Bottines, of two variations: one is larded, the other one not; Babbit in Mayonnaise, hot or cold, is a useful dish. La Chapelle in 1740 gave more than twenty explicit recipes for dishes produced from rabbit — amongst them, nineteen entrees, which fill the whole of chapter ix. of his third volume. The thin-ribbed thoracic and the flabby abdominal flanks of the rabbit are always of bad taste, and should be removed in the trimming of every preparation, and never used. For the same reason it is not advisable to fill a rabbit
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Cook this with the app: pantry check, scaling, and the assistant.