vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jugged Hare
From The "A1" cookery book, 1901
Serves 4
Serve with red currant jelly.
Presented as published in 1901. 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
68Calories
2 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories68 kcal
Protein1.6 g
Carbohydrates16 g
Fiber5.4 g
Sugars6.2 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium93 mg
Potassium227 mg
Calcium80 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A3.4 mcg
Vitamin E0.5 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate19 mcg
Choline9.6 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 47. The excerpt below is the record exactly as published.
Jugged Hare. — Prepare the hare for cooking; cut it into pieces, dredge them with flour, and fry in boiling butter. Drain them and put them into an earthenware stew-pot with a bunch of sweet herbs, 2 onions stuck with 3 cloves, 3 whole allspice, ^ tea- spoon pepper, a strip of lemon rind. Cover with hot water, and when it boils skim it. Let it simmer for about two hours, or longer if the hare is old. Take out the pieces of hare, thicken the gravy with flour and butter, and two tablespoons of mushroom catsup and a wineglass of port wine
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.