Rabbit in Patapar
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
1145Calories
38 gProtein
59 gCarbs
96 gFat
Full nutrition (34 nutrients)
Calories1145 kcal
Protein38 g
Carbohydrates59 g
Fiber11 g
Sugars26 g
Total Fat96 g
Saturated Fat29 g
Monounsaturated Fat36 g
Polyunsaturated Fat13 g
Omega-30.5 g
Cholesterol181 mg
Sodium4063 mg
Potassium1377 mg
Calcium168 mg
Iron2.5 mg
Magnesium95 mg
Phosphorus558 mg
Zinc3.7 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.9 mcg
Vitamin C48 mg
Vitamin A34 mcg
Vitamin E1.1 mg
Vitamin K39 mcg
Vitamin B61.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.9 mg
Folate117 mcg
Choline146 mg
Caffeine0 mg
Water648 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 67. The excerpt below is the record exactly as published.
RABBIT IN PATAPAR (Conejo Empapelado) 1 young rabbit 1 sprig parsley, minced 1 tablespoon butter 1 teaspoon salt 4 green onions, chopped 1 teaspoon pepper 1 garlic clove, minced % pound sliced bacon
Cook this with the app: pantry check, scaling, and the assistant.