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Rabbit, Breaded
From The Rural cook book, 1907
Serves 2
Barbecued rabbit is also recommended.
Presented as published in 1907. 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
524Calories
13 gProtein
110 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein13 g
Carbohydrates110 g
Fiber4.5 g
Sugars47 g
Total Fat4.2 g
Saturated Fat1.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol100 mg
Sodium1240 mg
Potassium281 mg
Calcium51 mg
Iron3.7 mg
Magnesium30 mg
Phosphorus163 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C7 mg
Vitamin A43 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate105 mcg
Choline89 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 24. The excerpt below is the record exactly as published.
Rabbit, Breaded. — Dress the rabbit, then let it soak over night in cold salt water. Cut into neat pieces, and boil gently until tender in clear water to which an onion has been added. Let it cool and drain ; then dip in well-beaten egg, roll in cracker crumbs and fry in hot butter. Serve with cranberry sauce. Barbecued rabbit, a favorite southern dish, may also be recommended : Lay the rabbit in salt
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