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Rabbit, Baked
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for two or three persons.
Presented as published in 1892. 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
256Calories
10 gProtein
20 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories256 kcal
Protein10 g
Carbohydrates20 g
Fiber2.9 g
Sugars2.7 g
Total Fat15 g
Saturated Fat6.4 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol44 mg
Sodium577 mg
Potassium526 mg
Calcium55 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus171 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A81 mcg
Vitamin E0.5 mg
Vitamin K3.6 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate11 mcg
Choline31 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1429. The excerpt below is the record exactly as published.
Rabbit, Baked. — Skin, di-aw, and wash thoroughly a young rabbit, and, if convenient, let it lie in milk and water for an hour or two. Drain it, and cut it up into small neat joints convenient for ser\'ing. Pepper these lightly, place them in a single layer in a baking-tin, and cover each piece with a rasher of bacon. Put the tin into a moderateh^-hcated oven, and bake the rabbit until it is done enough. Ai-range the rabbit and bacon alter- nately in a circle on a hot dish, and pour the gravj' in the tin over them. Serve very hot, with mashed potatoes as an accompaniment
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