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Broiled Rabbits
From Original White House Cookbook, 1887
Serves 2
Keep hot in a warming oven until served.
Presented as published in 1887. 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 (27 nutrients)
Calories17 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol7.1 mg
Sodium5.1 mg
Potassium41 mg
Calcium1.6 mg
Iron0.2 mg
Magnesium2.4 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate1 mcg
Water9.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 61. The excerpt below is the record exactly as published.
BROILED RABBITS. After skinning and cleaning the rabbits, wipe them dry, split them down the back lengthwise, pound them flat, then wrap them in letter paper well buttered, place them on a buttered gridiron, and broil over a clear, brisk fire, turning them often. When sufficiently cooked, remove the papers, lay them on a very hot platter, season with salt, pepper
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