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Kickshaws of Rabbit, Italian Sauce
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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
612Calories
41 gProtein
10 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein41 g
Carbohydrates10 g
Fiber0.2 g
Sugars3.6 g
Total Fat44 g
Saturated Fat16 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.2 g
Omega-30.1 g
Cholesterol1140 mg
Sodium663 mg
Potassium526 mg
Calcium249 mg
Iron5.6 mg
Magnesium46 mg
Phosphorus665 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.8 mcg
Vitamin C0.4 mg
Vitamin A561 mcg
Vitamin E3.4 mg
Vitamin K2.1 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.6 mg
Folate148 mcg
Choline891 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 122. The excerpt below is the record exactly as published.
ickshaws" of Rabbit, Italian Sauce. Roast lightly three or four young rabbits, and pick off" all the white meat; mince it very finely with a sharp knife, that it may not be ragged ; reduce four spoonfuls of white sauce with a spoonful of cream, season it with a little cayenne pepper and salt ; throw in the rabbit while the sauce is hot, set it to cool, then beat up six yolks of eggs with a teaspoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.