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Rabbit a la Southern
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
262Calories
10 gProtein
3 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein9.9 g
Carbohydrates3.2 g
Fiber0.2 g
Sugars3.2 g
Total Fat23 g
Saturated Fat8.3 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol45 mg
Sodium3091 mg
Potassium241 mg
Calcium99 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus159 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C8.3 mg
Vitamin A52 mcg
Vitamin E0.3 mg
Vitamin K103 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate9.5 mcg
Choline39 mg
Caffeine0 mg
Water440 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 148. The excerpt below is the record exactly as published.
RABBIT A LA SOUTHERN 2 rabbits, cut in pieces Y% pound bacon, cut in pieces for serving 1 cup milk 3 pints cold water Parsley Add 1% tablespoons salt to cold water.
Cook this with the app: pantry check, scaling, and the assistant.