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Curried Rabbit
From Soyer's standard cookery, 1912
Serves 2
Add lemon juice to the sauce before serving.
Presented as published in 1912. 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
577Calories
7 gProtein
42 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein6.5 g
Carbohydrates42 g
Fiber6.6 g
Sugars20 g
Total Fat44 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol50 mg
Sodium4888 mg
Potassium498 mg
Calcium78 mg
Iron1.8 mg
Magnesium38 mg
Phosphorus121 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C20 mg
Vitamin A1.8 mcg
Vitamin E2.1 mg
Vitamin K4.4 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate58 mcg
Choline71 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 124. The excerpt below is the record exactly as published.
Curried Rabbit. Cut one rabbit which has been prepared for cooking into neat pieces, dip them into melted dripping, and cover them thickly with one tablespoonful of curry powder which has been mixed with two tablespoonfuls of flour. Put three ounces of clarified dripping into a stewpan with one large and two small onions finely minced, and fry for three minutes; then add the pieces of meat and let them fry quickly for fifteen minutes, turning them now and then. Peel an apple and chop it into very small pieces ; add it to the curry, also one teaspoonful of sweet chutney and one saltspoonful of salt; then pour in the stock (or water)
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