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Rabbit Pie
From Tried favourites cookery book, 1909
Serves 6
Minced parsley may be sprinkled over paste just before finished baking.
Presented as published in 1909. 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
789Calories
4 gProtein
22 gCarbs
87 gFat
Full nutrition (33 nutrients)
Calories789 kcal
Protein4 g
Carbohydrates22 g
Fiber0.1 g
Sugars0 g
Total Fat87 g
Saturated Fat30 g
Monounsaturated Fat34 g
Polyunsaturated Fat8.4 g
Cholesterol107 mg
Sodium508 mg
Potassium56 mg
Calcium10 mg
Iron1.7 mg
Magnesium9.4 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.9 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate46 mcg
Choline32 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 47. The excerpt below is the record exactly as published.
Rabbit Pie. 1 young Eabbit, lb. fat Bacon, about 1 breakfastcupful of Stock or Water, 1 teaspoonful Salt, ^ tea&pooiiful Avbite Pepper, J te' spoonful poAv^dered Mace, a bit of Puff Paste made from 3 ounces Butter and 6 ounces Flour
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