gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rabbit a la Provengale
From Miss Cameron's cookery book, 1898
Serves 4
Fowl can be prepared in the same way.
Presented as published in 1898. 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
133Calories
4 gProtein
12 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein3.8 g
Carbohydrates12 g
Fiber3 g
Sugars6.4 g
Total Fat7.9 g
Saturated Fat0.6 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol3.6 mg
Sodium765 mg
Potassium671 mg
Calcium32 mg
Iron2.1 mg
Magnesium35 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E2.3 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.5 mcg
Choline0 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 21. The excerpt below is the record exactly as published.
Rabbit a la Provengale. One large rabbit, 2 onions sliced, 2 tablespoonfuls of { salad oilj 1 clove of garlic finely minced, 1J pint of toi sauce, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.