Canned Rabbit
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 36. The excerpt below is the record exactly as published.
Canned Rabbit Select tender cottontails, if possible, and after dressing and cooling, blanch or dip in boiling water. When the meat becomes 74 THE FARM COOK AND RULE BOOK white, plunge in cold water and cut in convenient sections for packing in cans. Add 1 teaspoonful of salt to every quart jar and pour boiling water on the meat
Cook this with the app: pantry check, scaling, and the assistant.