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Broiled Rabbit, American Fashion
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
30Calories
3 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein3.2 g
Carbohydrates2.6 g
Fiber1.2 g
Sugars0.1 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.1 mg
Sodium3632 mg
Potassium100 mg
Calcium25 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K5.8 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate2.1 mcg
Choline0.4 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 204. The excerpt below is the record exactly as published.
Broiled Rabbit, American Fashion. — Open the Rabbit out flat, laying a plate upon it to keep it so, and steep in salted water for half an hour, having taken off the head. Cut the backbone across in eight or ten places, and then grill the Rabbit on a well-buttered gridiron over a clear fire. Baste continually, and turn the Rabbit often, so that it may be cooked thoroughly. When the Rabbit' is quite brown and tender rub it well with mustard, pepper
Cook this with the app: pantry check, scaling, and the assistant.