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Hare, Batter for Basting
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for one hare.
Presented as published in 1892. 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
509Calories
33 gProtein
36 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein33 g
Carbohydrates36 g
Fiber0 g
Sugars24 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium890 mg
Calcium658 mg
Iron2.6 mg
Magnesium74 mg
Phosphorus707 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.6 mg
Folate72 mcg
Choline381 mg
Caffeine0 mg
Water533 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 689. The excerpt below is the record exactly as published.
Hare, Batter for Basting.— Beat the yolks of two eggs, and the white of one. Mix smoothly with them two table-spoonfuls of flour, and add a pinch of salt, a table-spoonful of oil, and a pint of milk.
Cook this with the app: pantry check, scaling, and the assistant.