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Rabbit
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories8.5 kcal
Protein1.3 g
Carbohydrates0 g
Fiber0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol3.6 mg
Sodium2.6 mg
Potassium21 mg
Calcium0.8 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.5 mcg
Water4.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 16. The excerpt below is the record exactly as published.
RABBIT. Skin the rabbit and let it be extremely well washed ; soak it for two hours in water. If old, lard it. Give it a relish- ing stuffing and sew it up. Baste it well while cooking with butter. If the blood has settled in the neck prick it and stick the part in warm water, which will remove it. Serve with rich gravy, melted butter and currant or some acid jelly
Cook this with the app: pantry check, scaling, and the assistant.