Filets de Lapin en Salade
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein2.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol6.8 mg
Sodium294 mg
Potassium44 mg
Calcium19 mg
Iron0.4 mg
Magnesium5.5 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate1 mcg
Choline6.8 mg
Caffeine0 mg
Water4 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 70. The excerpt below is the record exactly as published.
Filets de Lapin en Salade. The remains of a rabbit either roasted or baked are used for this dish. Cut into small thick pieces. Cut up a] so two or three ancho- vies, small onions previously boiled, whole capers, a small quantity of bread cut into ^'fing-ers'^ and fried br
Cook this with the app: pantry check, scaling, and the assistant.