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Fried Rabbit
From The complete cook book, 1900
Serves 3
Presented as published in 1900. 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
164Calories
6 gProtein
32 gCarbs
5 gFat
Full nutrition (27 nutrients)
Calories164 kcal
Protein6.2 g
Carbohydrates32 g
Fiber0 g
Total Fat4.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol15 mg
Sodium4.7 mg
Potassium85 mg
Calcium9.7 mg
Iron2.5 mg
Magnesium13 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate68 mcg
Water11 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 42. The excerpt below is the record exactly as published.
FRIED RABBIT. Skin, clean, wash and wipe dry. Roll in flour and fry in hot butter. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.