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Rabbit en Casserole
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
115Calories
6 gProtein
12 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein6.3 g
Carbohydrates12 g
Fiber0 g
Sugars4.6 g
Total Fat5.6 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol15 mg
Sodium707 mg
Potassium301 mg
Calcium13 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate12 mcg
Choline25 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 411. The excerpt below is the record exactly as published.
RABBITS, en Casserole. — Cut them in quarters, and lard them or not ; dredge them well with flour, and fry them ; put them into a pipkin with a quart of common stock, a glass of sherry, pepper, salt, sweet herbs, and butter rolled in flour
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