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Rabbit (Boiled)
From Recipes for the million, 1891
Serves 2
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
47Calories
3 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein3.3 g
Carbohydrates7 g
Fiber1.3 g
Sugars3.2 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol7.1 mg
Sodium4859 mg
Potassium152 mg
Calcium22 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate15 mcg
Choline4.6 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 183. The excerpt below is the record exactly as published.
RABBIT (BOILED). — Remove the liver and lay the rabbit in tepid water for ten minutes ; then boil it slowly for twenty minutes or half an hour either in white stock or in salt and water. Serve with onion sauce
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