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Fried Rabbit
From The new practical housekeeping, 1890
Serves 1
Garnish with slices of lemon.
Presented as published in 1890. 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
670Calories
14 gProtein
145 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories670 kcal
Protein14 g
Carbohydrates145 g
Fiber8.7 g
Sugars8.9 g
Total Fat14 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol31 mg
Sodium112010 mg
Potassium478 mg
Calcium112 mg
Iron3.4 mg
Magnesium70 mg
Phosphorus210 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate88 mcg
Choline23 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 279. The excerpt below is the record exactly as published.
Fried Rabbit. — When nicely dressed lay it in a pan with cold water, add a half cup salt and soak overnight. In the morning drain off water, cut up and roll each piece in corn meal and let stand till time to cook for dinner ; then rinse, cut up and parboil in slightly salted water, with one large or two small onions sliced in it, until tender ; take out, roll in corn meal or equal parts meal and flour and fry in a little butter
Cook this with the app: pantry check, scaling, and the assistant.