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Old-fashioned Barbecued Rabbit
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
238Calories
5 gProtein
24 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories238 kcal
Protein5.4 g
Carbohydrates24 g
Fiber0.3 g
Sugars18 g
Total Fat13 g
Saturated Fat7.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol45 mg
Sodium244 mg
Potassium170 mg
Calcium16 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A104 mcg
Vitamin E0.7 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate5.2 mcg
Choline8.3 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 212. The excerpt below is the record exactly as published.
Take a fat young rabbit and rub all over with melted butter ; dredge with pepper and salt. Lay on a well- greased broiling - iron, turning until Hare, Roasted GAME Reed-birds and Potatoes well done. Take up, put in a drip- ping-pan, spread with bits of butter, and set in the oven for ten minutes. Make a sauce of four table-spoonfuls of vinegar, one of made mustard, one each of walnut and tomato catsup, and two table - spoonfuls of currant je
Cook this with the app: pantry check, scaling, and the assistant.