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Rabbit Pie
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Use liver and kidneys of the rabbit in the forcemeat.
Presented as published in 1898. 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
374Calories
19 gProtein
0 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein19 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol83 mg
Sodium330 mg
Potassium292 mg
Calcium8.9 mg
Iron1.6 mg
Magnesium19 mg
Phosphorus188 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A4.2 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.5 mg
Folate5.6 mcg
Choline18 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 160. The excerpt below is the record exactly as published.
Rabbit Pie. — Take a fine rabbit, a pound of gravy beef, and half a pound of bacon
Cook this with the app: pantry check, scaling, and the assistant.