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Curried Rabbit
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
656Calories
50 gProtein
12 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein50 g
Carbohydrates12 g
Fiber4.6 g
Sugars0.1 g
Total Fat44 g
Saturated Fat2 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol67 mg
Sodium2398 mg
Potassium1242 mg
Calcium67 mg
Iron4.2 mg
Magnesium79 mg
Phosphorus546 mg
Zinc4.9 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B61.3 mg
Vitamin B128.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate99 mcg
Choline1.4 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 71. The excerpt below is the record exactly as published.
V4 teaspoon onion juice Salt and pepper Stir the game and mushrooms into the orown sauce and cook until thoroughly heated. AVhen ready to serve add catsup, onion and lemon and season with salt and pepper. CURRIED RABBIT - cup chopped cold rabbit j Va teaspoon onion juice 1 cup brown sauce 1 teaspoon curry powder
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