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Rabbit a la Poulette
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
73Calories
3 gProtein
12 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories73 kcal
Protein2.9 g
Carbohydrates12 g
Fiber2.4 g
Sugars4.4 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol3.6 mg
Sodium315 mg
Potassium205 mg
Calcium29 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A125 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline5.9 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 129. The excerpt below is the record exactly as published.
RABBIT A LA POULETTE. Clean and cut a rabbit in small joints, put these in a stewpan with a '^ bouquet garni," two onions esich stuck with three cloves, one head of celery, one carrot, a gill of vinegar, salt and pepper to taste, and enough stock or water to cover the whole
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