Rabbit, Boiled
From The handy dictionary of cookery, 1890
Serve with either boiled or fried rashers of bacon.
Presented as published in 1890. 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
36Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein1.8 g
Carbohydrates8 g
Fiber2.3 g
Sugars5.3 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium711 mg
Potassium446 mg
Calcium21 mg
Iron1.4 mg
Magnesium23 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A33 mcg
Vitamin E2.2 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate14 mcg
Choline15 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 85. The excerpt below is the record exactly as published.
Rabbit, Boiled. Take one or two rabbits ; skin them, and wash them well. See that they are quite clean ; truss and blanch them ; put them into boiling water with a little salt in it ; boil slowly about an hour; remove them from the pan; place them on a hot dish, and pour over them a good onion sauce
Cook this with the app: pantry check, scaling, and the assistant.