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Fried Rabbit
From Original White House Cookbook, 1887
Serves 2
Garnish with sliced lemon.
Presented as published in 1887. 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
12 gProtein
44 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein12 g
Carbohydrates44 g
Fiber2.4 g
Sugars3.3 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.2 g
Cholesterol133 mg
Sodium426 mg
Potassium265 mg
Calcium175 mg
Iron2.8 mg
Magnesium33 mg
Phosphorus185 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.5 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate59 mcg
Choline7.9 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 61. The excerpt below is the record exactly as published.
FRIED RABBIT. After the rabbit has been thoroughly cleaned and washed, put it into boiling water, and let it boil ten minutes; drain it, and when cold, cut it PO UL TB Y AND GAME. 99 into joints, dip into beaten egg, and then in fine bread crumbs; season with salt and pepper. When all are ready, fry them in butter and sweet lard, mix over a moderate fire until brown on both sides. Take them out, thicken the gravy with a spoonful of flour, turn in a cup of milk or cream
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