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Fried Rabbit
From Twentieth century home cook book, 1905
Serves 3
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
425Calories
5 gProtein
34 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories425 kcal
Protein5.2 g
Carbohydrates34 g
Fiber1 g
Sugars0.1 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.3 g
Cholesterol84 mg
Sodium23 mg
Potassium123 mg
Calcium59 mg
Iron1.8 mg
Magnesium14 mg
Phosphorus86 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate52 mcg
Choline7.5 mg
Caffeine0 mg
Water50 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-ea
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