Rabbit Klosse
From Dressed game and poultry à la mode, 1888
Serve with a sharp sauce.
Presented as published in 1888. 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
340Calories
23 gProtein
1 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories340 kcal
Protein23 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.7 g
Total Fat26 g
Saturated Fat8.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol579 mg
Sodium453 mg
Potassium271 mg
Calcium86 mg
Iron2.7 mg
Magnesium22 mg
Phosphorus350 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A244 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.4 mg
Folate71 mcg
Choline456 mg
Caffeine0 mg
Water129 g
As published
This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.
Rabbit Klosse. Take a cold dressed rabbit, mince all the meat, mix in with it an equal quantity of bread soaked in milk squeezed dry. Cut two slices of bacon into small squares, and fry slowly. Add the minced meat and stir in two eggs, and let it cook a few minutes. Turn it out on a dish to cool, and add one more egg
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