Rabbit Cake
From The handy dictionary of cookery, 1890
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
144Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories144 kcal
Protein13 g
Carbohydrates0.8 g
Fiber0.1 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium149 mg
Calcium59 mg
Iron1.9 mg
Magnesium13 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C2.7 mg
Vitamin A168 mcg
Vitamin E1.1 mg
Vitamin K33 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate50 mcg
Choline294 mg
Caffeine0 mg
Water78 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 Cake. Bone a boiled rabbit, cut it into small pieces. Boil two eggs hard, cut them into rings ; place them on the bottom and sides of a wetted mould ; sprinkle between them some sprigs of parsley. Put the pieces of rabbit lightly into it. Pour in some good stock, or its own gravy well seasoned and a little gelatine
Cook this with the app: pantry check, scaling, and the assistant.