Rabbit in Casserole

Name: Rabbit in Casserole
Ingredients: 1 rabbit; 1/2 cup drippings or other fat; 1 cup hot water; 2 cups meat stock; 1 teaspoon lemon juice; bit of bay leaf

From War cook book, 1918

Presented as published in 1918. 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

1096Calories

12 gProtein

17 gCarbs

108 gFat

Full nutrition (34 nutrients)

Calories1096 kcal

Protein12 g

Carbohydrates17 g

Fiber0.1 g

Sugars7.6 g

Total Fat108 g

Saturated Fat32 g

Monounsaturated Fat47 g

Polyunsaturated Fat25 g

Omega-30 g

Cholesterol119 mg

Sodium684 mg

Potassium507 mg

Calcium26 mg

Iron1.2 mg

Magnesium22 mg

Phosphorus129 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0 mg

Vitamin D4.9 mcg

Vitamin C3.2 mg

Vitamin A6.3 mcg

Vitamin E3.1 mg

Vitamin K0.9 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.5 mg

Folate26 mcg

Choline169 mg

Caffeine0 mg

Water678 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 10. The excerpt below is the record exactly as published.

RABBIT IN CASSEROLE. 1 rabbit % cup drippings or other fat 1 cup hot water 2 cups meat stock, or thickened gravy 1 teaspoon lemon juice bit of bay leaf

Cook this with the app: pantry check, scaling, and the assistant.