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Rabbit Pie
From The national course in home economics, 1917
Serves 1
Recipe attributed to Mrs. M. Mausley.
Presented as published in 1917. 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
469Calories
48 gProtein
0 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein48 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat29 g
Saturated Fat9.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol321 mg
Sodium293 mg
Potassium770 mg
Calcium61 mg
Iron2.6 mg
Magnesium52 mg
Phosphorus527 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0.2 mg
Vitamin A85 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B61.3 mg
Vitamin B123.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate27 mcg
Choline241 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 84. The excerpt below is the record exactly as published.
RABBIT PIE. Cut a rabbit into eight pieces, soak in salted water one-half hour and stew until half done in enough water to cover it. Lay slices of pork in the bottom of a pie-dish and upon these a layer of the rabbit. Then fol- low slices of hard-boiled ^%^, peppered and buttered. Proceed until the dish is full, the top layer being bacon
Cook this with the app: pantry check, scaling, and the assistant.