Frenchdinnergluten-freenut-freesoy-free
Rabbit, Fricassee of
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. 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
491Calories
21 gProtein
33 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein21 g
Carbohydrates33 g
Fiber4.1 g
Sugars9.6 g
Total Fat34 g
Saturated Fat17 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol262 mg
Sodium5134 mg
Potassium646 mg
Calcium107 mg
Iron3.9 mg
Magnesium38 mg
Phosphorus274 mg
Zinc3.7 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C9.9 mg
Vitamin A342 mcg
Vitamin E4.6 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.1 mg
Folate98 mcg
Choline171 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 183. The excerpt below is the record exactly as published.
RABBIT, Fricassee of. — Cut up the flesh of the rabbit into pieces about the size of a large walnut, fry them in butter to a light brown, then put them into a stew-pan with a pint of water or veal gravy, an anchovy, cayenne pepper, and salt. Stew gently. If the fricassee is to be brown, stir in, while stewing, a spoonful of mushroom ketchup, and the same amount of burnt sugar ; if it is to be served white, add instead the whites of two eggs mixed with a gill of cream
Cook this with the app: pantry check, scaling, and the assistant.