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Rabbit, a la Marengo
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Presented as published in 1913. 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
618Calories
18 gProtein
22 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories618 kcal
Protein18 g
Carbohydrates22 g
Fiber5.7 g
Sugars10 g
Total Fat53 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol4.8 mg
Sodium804 mg
Potassium1237 mg
Calcium52 mg
Iron2.1 mg
Magnesium55 mg
Phosphorus322 mg
Zinc2.4 mg
Copper0.8 mg
Manganese0.4 mg
Vitamin D49 mcg
Vitamin C37 mg
Vitamin A34 mcg
Vitamin E0.5 mg
Vitamin K6.9 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate93 mcg
Choline44 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 136. The excerpt below is the record exactly as published.
Rabbit, a la Marengo—Cut up 1 rabbit into neat joints. Melt % cup Crisco in saucepan, put in rabbit.and fry it quickly till browned, add 2 chopped small onions, and fry for a few minutes, pour off any fat into another pan, add to rabbit 1 cup brown sauce, 2 chopped tomatoes, 8 button mushrooms, seasoning of salt
Cook this with the app: pantry check, scaling, and the assistant.