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Rabbit Fricasseed
From Cassell's dictionary of cookery, 1892
Serves 4
Time: one hour.
Presented as published in 1892. 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
283Calories
11 gProtein
44 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories283 kcal
Protein11 g
Carbohydrates44 g
Fiber7.7 g
Sugars22 g
Total Fat8 g
Saturated Fat3.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.9 g
Cholesterol11 mg
Sodium432 mg
Potassium983 mg
Calcium129 mg
Iron2.5 mg
Magnesium65 mg
Phosphorus185 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A408 mcg
Vitamin E0.4 mg
Vitamin K109 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate116 mcg
Choline34 mg
Caffeine0 mg
Water483 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1435. The excerpt below is the record exactly as published.
abbit, Fricasseed.— Cut a young rabbit into neat joints, lay it in a stewjjan, and cover with good stock. Let the liquid boil, then put with it three onions, three carrots, three turnips^ and thi^ee sticks of celery, all sliced; add a bunch of parsley, a sprig of thyme, a blade of mace, a salt-spoonful of grated nutmeg, and a small piece of sugar
Cook this with the app: pantry check, scaling, and the assistant.