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Harried Rabbit
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Presented as published in 1907. 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
730Calories
37 gProtein
52 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein37 g
Carbohydrates52 g
Fiber2.4 g
Sugars12 g
Total Fat41 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat5.4 g
Omega-30.1 g
Cholesterol198 mg
Sodium2208 mg
Potassium540 mg
Calcium499 mg
Iron16 mg
Magnesium68 mg
Phosphorus486 mg
Zinc2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.6 mg
Folate75 mcg
Choline141 mg
Caffeine0 mg
Water539 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 35. The excerpt below is the record exactly as published.
Harried Rabbit. Skin a rabbit and wash well in cold salt and water. Cut it up in joints. Put in a deep basin, cover well with boiling water, and stir round two or three times. Drain and lay in a baking tin. Chop the liver, kidneys, and heart and some parsley and onion, and sprinkle over the rabbit. Put a piece (iilbs.) of pickled pork (streaky) in the middle of the tin so that the pieces of rabbit are arranged all round it. Warm a breakfastcupful of milk with sufficient boiling* water to cover the rabbit; dredge with flour, put in a few pieces of butter or dripping
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