Fried Rabbit with Gravy
From Camp cookery (Kephart), 1910
Presented as published in 1910. 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
723Calories
20 gProtein
155 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories723 kcal
Protein20 g
Carbohydrates155 g
Fiber5.2 g
Sugars6.6 g
Total Fat3.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium546 mg
Potassium464 mg
Calcium211 mg
Iron24 mg
Magnesium65 mg
Phosphorus221 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate306 mcg
Choline15 mg
Caffeine0 mg
Water339 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 34. The excerpt below is the record exactly as published.
Sprinkle with flour and fry brown on both sides. Remove rabbit to a dish kept hot over a few coals. Make a gravy as follows: Put into the pan a small onion previously parboiled and minced and add one cup boiling water. Stir in gradually one or two tablespoonfuls of browned flour; stir well, and let it boil one minute. Season with pepper, salt, and nutmeg
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