Gelatine of Rabbit
From Evans' recipe cookery book, 1900
Turn out when cold; save a little liquid to decorate.
Presented as published in 1900. 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
357Calories
50 gProtein
1 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein50 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.4 g
Total Fat16 g
Saturated Fat5.3 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol431 mg
Sodium1893 mg
Potassium561 mg
Calcium72 mg
Iron2.8 mg
Magnesium36 mg
Phosphorus467 mg
Zinc3.6 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B121.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6 mg
Folate56 mcg
Choline396 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 15. The excerpt below is the record exactly as published.
GELATINE OF RABBIT. Cut a rabbit into joints, soak for two hours in strong salt and water. Take out the pieces, add salt, pepper, and a grain of cayenne, and simmer gently. Take the meat from the bones, cutting it into neat pieces, lay in a mould, arranging these with two eggs and a quarter of a pound of ham cut small. Add to the liquid in the saucepan half an ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.