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Hare en Daube
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six or eight persons.
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
36Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein1.3 g
Carbohydrates7.4 g
Fiber2.3 g
Sugars2.4 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0.6 mg
Sodium55 mg
Potassium179 mg
Calcium40 mg
Iron0.8 mg
Magnesium17 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C8.9 mg
Vitamin A185 mcg
Vitamin E0.5 mg
Vitamin K76 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate17 mcg
Choline6.9 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 691. The excerpt below is the record exactly as published.
Hare (en Daube). — Cut off the head of a hare, and truss it securely. Line a braising- pan with slices of bacon, place the hare on it, and with it a calf's foot, broken into small pieces, a large onion, A^th four cloves stuck into it, a large bunch of parsley, a sprig of thyme, two sliced carrots, and a quarter of a pint of good stock. Dredge a little pepper
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