Rabbit a la Tartare

Name: Rabbit a la Tartare
Ingredients: a rabbit; let it marinade for six hours; parsley; mushrooms; a clove of garlic; chives; pepper, salt; the best salad oil; breadcrumbs

From Dressed game and poultry à la mode, 1888

Serve with sauce.

Presented as published in 1888. 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

23Calories

2 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories23 kcal

Protein2.5 g

Carbohydrates3.7 g

Fiber0.8 g

Sugars1.4 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium3.5 mg

Potassium223 mg

Calcium2.1 mg

Iron0.4 mg

Magnesium6.3 mg

Phosphorus60 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate12 mcg

Choline12 mg

Caffeine0 mg

Water68 g

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.

Rabbit a la Tartare. Bone a rabbit, cut it into pieces, and let it marinade for six hours in parsley, mushrooms, a clove of garlic, chives, all chopped very fine, with pepper, salt, and the best salad oil. Dip each piece of rabbit in breadcrumbs

Cook this with the app: pantry check, scaling, and the assistant.