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Fricassee Rabbit
From How we cook in Tennessee .., 1906
Serves 3
Juice of lemon may be added if desired.
Presented as published in 1906. 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
421Calories
7 gProtein
13 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein6.6 g
Carbohydrates13 g
Fiber1.8 g
Sugars6.2 g
Total Fat42 g
Saturated Fat15 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol47 mg
Sodium54 mg
Potassium284 mg
Calcium132 mg
Iron0.6 mg
Magnesium29 mg
Phosphorus143 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C16 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate22 mcg
Choline24 mg
Caffeine0 mg
Water449 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 32. The excerpt below is the record exactly as published.
Fricassee Rabbit. — Cut into joints, soak in salt water half an hour. Put into a saucepan with one quart cold water, piece of onion, half a nutmeg, piece of red pepper, quarter pound salt pork cut in small pieces. Cover and stew till tender. Take out rabbits and keep warm. Add to the gravy cup of milk, a tablespoon of butter, and a thickening made of tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.