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Rabbit, Boiled, and Onions
From Cassell's dictionary of cookery, 1892
Serves 4
An hour is sufficient to boil young rabbits.
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
189Calories
6 gProtein
42 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories189 kcal
Protein6.2 g
Carbohydrates42 g
Fiber7.7 g
Sugars19 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol3.6 mg
Sodium21 mg
Potassium678 mg
Calcium104 mg
Iron1 mg
Magnesium46 mg
Phosphorus144 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate86 mcg
Choline27 mg
Caffeine0 mg
Water406 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1431. The excerpt below is the record exactly as published.
Rabbit, Boiled, and Onions. — Take one or two rabbits, skin them, and skewer as for boiling ; put them into warm water in order to extract all the blood; when they are very white, boil in boiling water and a little salt. An hour is sufficient to boil them if they are young. Make the sauce as follows : — Peel a dozen white onions
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