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Fried Rabbit
From Twentieth century home cook book, 1905
Serves 3
Serve hot with onion sauce.
Presented as published in 1905. 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
533Calories
8 gProtein
39 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein7.7 g
Carbohydrates39 g
Fiber3.1 g
Sugars0.2 g
Total Fat39 g
Saturated Fat20 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol96 mg
Sodium3261 mg
Potassium262 mg
Calcium99 mg
Iron2.7 mg
Magnesium30 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0.3 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate54 mcg
Choline13 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 79. The excerpt below is the record exactly as published.
FRIED RABBIT. Clean and wash well ; let it boil a few minutes ; when cold cut it into joints, dip into beaten egg, then roU in cracker crumbs, season with salt and GAME. 141 pepper ; fry in butter and lard mixed until a nice brown. Remove the pieces of rabbit, thicken the gravy with little flour, pour in a cup of milk or ci-eam, let it come to a boil and pour over the rabbit
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