Fried Rabbit
From War cook book, 1918
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
As published
This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 10. The excerpt below is the record exactly as published.
FRIED RABBIT. A young and tender rabbit is more palatable when fried. Cut in pieces suitable for cooking. Dip in cornmeal and brown in fat
Cook this with the app: pantry check, scaling, and the assistant.