Rabbit Mould
From War cook book, 1918
Serve with boiled salad dressing.
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
349Calories
19 gProtein
35 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories349 kcal
Protein19 g
Carbohydrates35 g
Fiber0.5 g
Sugars11 g
Total Fat15 g
Saturated Fat5.9 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.9 g
Cholesterol28 mg
Sodium3674 mg
Potassium598 mg
Calcium42 mg
Iron3.3 mg
Magnesium35 mg
Phosphorus140 mg
Zinc5.2 mg
Copper1.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A80 mcg
Vitamin E4.2 mg
Vitamin K11 mcg
Vitamin B60.1 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
Water401 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 MOULD. Dress and cut up a rabbit. Cook slowly in season- ed boiling water until meat falls from the bone. Re- move rabbit. Concentrate soup stock to 2 cups. Strain and skim off fat. Decorate bottom of mold with pars- ley and slices of hard cooked eggs. Soak 1 tablespoon Knox gelatin 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.