Plain Stewed Rabbit
From The book of plain cooking, 1904
Presented as published in 1904. 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
125Calories
3 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories125 kcal
Protein3.4 g
Carbohydrates28 g
Fiber6.5 g
Sugars15 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium63 mg
Potassium725 mg
Calcium94 mg
Iron0.5 mg
Magnesium35 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K8.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate112 mcg
Choline14 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 16. The excerpt below is the record exactly as published.
Plain Stewed Rabbit Have the rabbit disjointed, and well soak in warm salt and water. Thoroughly rinse it, and then place in a stewpan or saucepan with a few slices of pickled pork. If you should have any white stock, well cover with it ; if not, use water. Put in a small bunch of herbs, onions, carrot, and one small turnip
Cook this with the app: pantry check, scaling, and the assistant.