Hare à la Mode

Name: Hare à la Mode
Ingredients: the hare; fine fillets of bacon; a tumblerful of red wine; slices of salt pork; mixed spice; a lump of lard; carrots

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

Presented as published in 1884. 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

87Calories

3 gProtein

6 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories87 kcal

Protein2.8 g

Carbohydrates5.7 g

Fiber1.7 g

Sugars2.9 g

Total Fat6.1 g

Saturated Fat2 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol11 mg

Sodium162 mg

Potassium224 mg

Calcium21 mg

Iron0.2 mg

Magnesium9.3 mg

Phosphorus48 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C3.5 mg

Vitamin A503 mcg

Vitamin E0.5 mg

Vitamin K7.9 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.2 mg

Folate11 mcg

Choline13 mg

Caffeine0 mg

Water60 g

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 98. The excerpt below is the record exactly as published.

Hare à la mode. Skin the hare (reserve all the blood for the gravy), cut it up into joints, and lard with fine fillets of bacon, place in an earthenware pot, with some slices of salt pork, chopped bacon, salt, mixed spice, carrots, a lump of lard, and a tum- blerful of red wi

Cook this with the app: pantry check, scaling, and the assistant.