Rabbit Mould
From Keep the war foods cooking, 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
368Calories
19 gProtein
39 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories368 kcal
Protein19 g
Carbohydrates39 g
Fiber0.5 g
Sugars11 g
Total Fat15 g
Saturated Fat5.9 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.9 g
Cholesterol28 mg
Sodium3783 mg
Potassium895 mg
Calcium94 mg
Iron3.3 mg
Magnesium47 mg
Phosphorus165 mg
Zinc5.3 mg
Copper1.1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A80 mcg
Vitamin E4.2 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate36 mcg
Choline45 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 1. The excerpt below is the record exactly as published.
RABBIT MOULD. Dress and cut up a rabbit. Cook slowly in seasoned boiling water until meat falls from the bone. Remove rabbit. Concentrate soup stock to 2 cups. Strain and skim off fat. Decorate bottom of mold with parsley and slices of hard cooked eggs. Soak 1 tablespoon Knox gela- tine in cold water and add to hot liquid. To this add the diced meat, %, cup diced celery, and 3 or 4 strips pimento
Cook this with the app: pantry check, scaling, and the assistant.