dairy-freenut-freesoy-free
Rabbit Pie
From Soyer's standard cookery, 1912
Serves 5
Presented as published in 1912. 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
742Calories
32 gProtein
17 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein32 g
Carbohydrates17 g
Fiber3.7 g
Sugars4.5 g
Total Fat57 g
Saturated Fat28 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol229 mg
Sodium2136 mg
Potassium938 mg
Calcium133 mg
Iron5.9 mg
Magnesium70 mg
Phosphorus424 mg
Zinc27 mg
Copper2.2 mg
Manganese2.2 mg
Vitamin D1.3 mcg
Vitamin C11 mg
Vitamin A77 mcg
Vitamin E1.9 mg
Vitamin K96 mcg
Vitamin B60.8 mg
Vitamin B126.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.6 mg
Folate54 mcg
Choline195 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 80. The excerpt below is the record exactly as published.
Rabbit Pie. Mince together half a pound of veal suet, one pound of fresh pork, an onion, a bay leaf, two cloves, a little pepper, salt and parsley. After lining a dish with the forcemeat place in it a rabbit cut into joints, together with six oysters, six mushrooms, and three sliced hard-boiled eggs. Pour a glass of Chablis over the whole. Spread with a layer of forcemeat well sprinkled with breadcrumbs
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