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Conijo Estofado (Rabbit Stew)
From Banquets of the nations, 1911
Serves 2
Other game birds can be cooked similarly.
Presented as published in 1911. 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
113Calories
7 gProtein
16 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein7.2 g
Carbohydrates16 g
Fiber4.7 g
Sugars5.2 g
Total Fat3 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.2 g
Cholesterol7.1 mg
Sodium5097 mg
Potassium638 mg
Calcium51 mg
Iron1.7 mg
Magnesium39 mg
Phosphorus125 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A260 mcg
Vitamin E3.8 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate31 mcg
Choline17 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 240. The excerpt below is the record exactly as published.
Conijo Estofado. (Rabbit Stew.) Joint a large young rabbit, cut the back into three pieces, blanch in boiling water for two or three minutes, drain thoroughly, and fry lightly in boiling oil. Chop a large onion and fry till lightly browned in oil, after which place it in a pan along with the fried pieces of rabbit, a bouquet of fine herbs, a large breakfast- cupful of good brown stock, a wineglassful of port wine, some salt, and a good dash of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.