Fried Rabbit
From Manual for army cooks, 1896
Ensure the rabbit is tender for frying.
Presented as published in 1896. 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
235Calories
5 gProtein
52 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories235 kcal
Protein5.4 g
Carbohydrates52 g
Fiber5.2 g
Sugars6.6 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium543 mg
Potassium283 mg
Calcium186 mg
Iron16 mg
Magnesium29 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate92 mcg
Choline15 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 50. The excerpt below is the record exactly as published.
1 rabbit. 1 small onion. ^ pound fat pork. Mace, nutmeg, pepper, and salt. Prepare and clean the rabbit as directed for baking, cut it into pieces, and wash it again in cold water ; mince the onions ; cleanse the pork and cut it into small pieces. Put the rabbit into a pot with a little over a j^int of cold water, together with the onion, pork, and seasoning; cover; simmer until tender, stirring it occasionally. When cooked take it up and set it aside to keep warm. Leave the gravy in the pot and add to it a cup of boiling milk or water. Stir in gradually one well-beaten egg ; then one or two tablespoonfuls of blended flour. Boil one minute, pour it over the rabbit, and serve. It may be served by pouring it into a dish con- taining toasted or fried bread. FRIED RABBIT. Unless the rabbit is tender it is not suitable for frying. Prepare and clean the rabbit as directed iov bak- ing. Cut it into pieces and wash it and dip each I)iece into beaten egg and then into rolled cracker. Put into a frying pan enough lard or beef dripping so 118 MANUAL FOR ARMY COOKS. that when melted it will cover the bottom of the pan abont a quarter of an inch deep. Put in the rabbit, season with 23epper and salt, and fry brown on both sides. When cooked dish the rabbit, set it aside to keep warm, and make a gravy as follows: Put into the pan a small parboiled onion, minced, and one cup of boiling water. Stir in gradually one or two tablespoonfuls of blended browned flour
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