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Rabbit, Boiled
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for five or six 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
277Calories
14 gProtein
34 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories277 kcal
Protein14 g
Carbohydrates34 g
Fiber9.9 g
Sugars9.2 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol29 mg
Sodium88 mg
Potassium724 mg
Calcium134 mg
Iron5 mg
Magnesium77 mg
Phosphorus202 mg
Zinc1.8 mg
Copper0.8 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A512 mcg
Vitamin E0.5 mg
Vitamin K12 mcg
Vitamin B60.6 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate63 mcg
Choline15 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1430. The excerpt below is the record exactly as published.
Rabbit, Boiled.— This is the usual and one of the most acceptable ways of di-essing BAB (684 ) HAB rabbits. Choose moderately young rabbits, skin, draw, and wash them. Truss them with the heads skewered to the sides, drop them into boiling water, and let them simmer gently until done enough. Drain them, and serve either with onion, liver, white, or mushroom sauce, or parsley and butter. The first of these is generally preferred. .Send boiled bacon to table with the boiled rabbits, or garnish the dish with rashers of broiled bacon. The flesh of a boiled rabbit will be rendered more juicy and tender if it is soaked in milk and water for a couple of hours before being boiled. Its flavour, too, will be improved if an onion, a carrot, a bunch of sweet herbs, a blade of mace, half a dozen peppercorns, and a little salt are put into the water with it. Time to simmer the rabbits, thirty to fortj^-five minutes, according to age and size. A very young rabbit will be done enough in twenty-five minutes. Probable cost, 7d. to 9d. per pound. Suflicient, two rabbits
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Cook this with the app: pantry check, scaling, and the assistant.