Boiled Rabbits
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. C. E. Worth, Wheeling, 111.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 245. The excerpt below is the record exactly as published.
BOILED RABBITS.— They should be very young. Wash and clean very thoroughlj% and fasten the heads to the sides. Put into clear boiling water and simmer for 54 or ^ hr. Pour white or onion sauce over them
Cook this with the app: pantry check, scaling, and the assistant.