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Broiled Rabbit (a la Maintenon)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for two or three persons.
Presented as published in 1892. 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
105Calories
6 gProtein
16 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein6.2 g
Carbohydrates16 g
Fiber4.4 g
Sugars6 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol3.6 mg
Sodium49 mg
Potassium637 mg
Calcium62 mg
Iron2.1 mg
Magnesium36 mg
Phosphorus146 mg
Zinc1 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C18 mg
Vitamin A154 mcg
Vitamin E0.2 mg
Vitamin K106 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.7 mg
Folate50 mcg
Choline25 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1432. The excerpt below is the record exactly as published.
a fresh young rabbit into neat joints con- venient for serving. Put these into a stewpan, pour over them as much good stock as will barely cover them, and put with them a bunch of parsley, one or two sticks of celery, two onions, a blade of mace, a sliced carrot, six or eight peppercorns, and half a dozen mushrooms
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