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Fried Rabbit
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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
11Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories11 kcal
Protein1.7 g
Carbohydrates0 g
Fiber0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol4.8 mg
Sodium3.4 mg
Potassium28 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.7 mcg
Water6.1 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 32. The excerpt below is the record exactly as published.
Fried Rabbit. — Put in boiling water and let boil ten minutes, drain it and when cool cut into joints, season with salt and pepper, roll in flour, or egg and bread crumbs, and fry over a HOW WE COOK IN TENNESSEE. 55 moderate fire. Add milk
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