Puree of Rabbit
From French dishes for American tables, 1886
Presented as published in 1886. 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
425Calories
33 gProtein
71 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein33 g
Carbohydrates71 g
Fiber5 g
Sugars6.5 g
Total Fat13 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol33 mg
Sodium3210 mg
Potassium1110 mg
Calcium132 mg
Iron6 mg
Magnesium42 mg
Phosphorus273 mg
Zinc2.8 mg
Copper1.4 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0.4 mcg
Vitamin E0.5 mg
Vitamin K7.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.2 mg
Folate173 mcg
Choline14 mg
Caffeine0 mg
Water1304 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 13. The excerpt below is the record exactly as published.
Puree of Rabbit. Remove the fillets from an uncooked rabbit, and place them in a saucepan on a moderate fire, with half an ounce of butter, and simmer very gently. In another saucepan put the remainder of the rabbit with an onion, a clove, and a little nutmeg, and three pints of consomme1 (stock, Art. 1). Simmer gently three quarters of an hour, remove the meat from the thighs and shoul- ders, pound it together with two ounces of rice
Cook this with the app: pantry check, scaling, and the assistant.