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Hassenpfeffer (Sour Rabbit)
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
270Calories
12 gProtein
53 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories270 kcal
Protein12 g
Carbohydrates53 g
Fiber11 g
Sugars6.6 g
Total Fat3.5 g
Saturated Fat1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol14 mg
Sodium9736 mg
Potassium727 mg
Calcium201 mg
Iron5.7 mg
Magnesium84 mg
Phosphorus171 mg
Zinc1.3 mg
Copper0.5 mg
Manganese6.7 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A10 mcg
Vitamin E0.7 mg
Vitamin K49 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate78 mcg
Choline14 mg
Caffeine0 mg
Water182 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 21. The excerpt below is the record exactly as published.
HASSENPFEFFER (SOUK RABBIT)^ GERMAN Rabbit, 1, Vinegar, Pepper, Laurel leaves, Onions, Cloves, Salt, and browned flour
Cook this with the app: pantry check, scaling, and the assistant.