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Rabbit Pie

Name: Rabbit Pie
Yield: 6 servings
Ingredients: I large rabbit; 2 young rabbits; 2 hard-boiled eggs; I lb. boiled bacon; 2 teaspoons of pepper; 2 teaspoons of salt; flour

From The "A1" cookery book, 1901

Serves 6

Ensure the pie is not sealed completely to avoid poisoning.

Presented as published in 1901. 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

357Calories

15 gProtein

4 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories357 kcal

Protein15 g

Carbohydrates3.9 g

Fiber0.2 g

Sugars0.5 g

Total Fat31 g

Saturated Fat10 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.7 g

Omega-30.2 g

Cholesterol119 mg

Sodium1371 mg

Potassium230 mg

Calcium19 mg

Iron1 mg

Magnesium16 mg

Phosphorus187 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A33 mcg

Vitamin E0.5 mg

Vitamin K1.3 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.2 mg

Folate15 mcg

Choline85 mg

Caffeine0 mg

Water57 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 50. The excerpt below is the record exactly as published.

Rabbit Pie. — I large rabbit, or 2 young rabbits, 2 hard-boiled eggs, I lb. boiled bacon, flour

Cook this with the app: pantry check, scaling, and the assistant.