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Minced Rabbit
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
472Calories
29 gProtein
37 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein29 g
Carbohydrates37 g
Fiber8.7 g
Sugars15 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol245 mg
Sodium2969 mg
Potassium860 mg
Calcium413 mg
Iron3.3 mg
Magnesium102 mg
Phosphorus544 mg
Zinc3.3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D3.5 mcg
Vitamin C54 mg
Vitamin A160 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B123.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.3 mg
Folate61 mcg
Choline223 mg
Caffeine0 mg
Water383 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 48. The excerpt below is the record exactly as published.
Minced Rabbit. 1 Rabbit, 1 teaspoon Salt, i teaspoon white Pepper, 1 saltspoon grated Nutmeg, i Lemon, 1 slice Ham, 1 breakfastcup Milk, 1 teasiwon Corn Flour, 1 or 2 Eggs
Cook this with the app: pantry check, scaling, and the assistant.