Fried Rabbit
From Camp cookery (Milam, for Boy Scouts), 1918
Rabbits must be very tender for frying.
Presented as published in 1918. 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
648Calories
0 gProtein
0 gCarbs
72 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat72 g
Saturated Fat28 g
Monounsaturated Fat32 g
Polyunsaturated Fat8 g
Cholesterol68 mg
Sodium7028 mg
Potassium11 mg
Calcium33 mg
Iron0.1 mg
Magnesium9.6 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline36 mg
Caffeine0 mg
Water945 g
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 22. The excerpt below is the record exactly as published.
Fried Rabbit Rabbits must be very tender for this pur- pose. Clean, cut into joints; soak for half an hour in salt and water, (1 tablespoon of salt to 1 quart of water) dip in flour and fry brown in one-third cup of lard
Cook this with the app: pantry check, scaling, and the assistant.