gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Olio of Rabbits
From Consult me, 1902
Serves 4
Skim and sift the sauce before serving.
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
60Calories
4 gProtein
5 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein4.3 g
Carbohydrates4.8 g
Fiber0.5 g
Sugars0.9 g
Total Fat4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol18 mg
Sodium472 mg
Potassium130 mg
Calcium17 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate2.4 mcg
Choline8.7 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 349. The excerpt below is the record exactly as published.
OLIO OF RABBITS.— Cat 2 rabbits into large pieces ; lard them through with large pieces of bacon, sea- OLI ONI 280 soned with salt, pepper, and spices ; put them Into a stewpan with a good slice of ham, butter, sweet herbs, a cloves, a bay leaf, a little green basil, and half a clove of garlic; simmer a little; put Into a larger stewpan upon slices of fillet of veal ; cover with thin slices of lard ; soak about half an horn- over a slow fire, and add a glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.