gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Rabbit Pie
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
186Calories
14 gProtein
19 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories186 kcal
Protein14 g
Carbohydrates19 g
Fiber4 g
Sugars8.2 g
Total Fat7 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1 g
Cholesterol201 mg
Sodium79 mg
Potassium434 mg
Calcium76 mg
Iron1.6 mg
Magnesium29 mg
Phosphorus191 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C38 mg
Vitamin A75 mcg
Vitamin E0.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate58 mcg
Choline159 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 73. The excerpt below is the record exactly as published.
EABBIT PIE. 1 rabbit i an onion stuck with h a lemon cloves Hard boiled eggs A little ham. Mode. — Cut the rabbit into convenient sized pieces, put on in a saucepan with the onion and half the lemon cut into slices, pepper and salt, and a pint of water or stock, allow it to boil for an hour ; put it into the pie-dish with three or four slices of ham, the hard boiled eggs, each cut in four on top (leave out the onion) ; cover with a nice short paste and bake for twenty minutes, 430— EOAST EABBIT. Same as the hare, only cover with a buttered paper and bake for about forty minutes, Serve with red currant jelly. 431— STEWED EABBIT. 1 rabbit 1 onion Bunch sweet herbs Salt and pepper Juice of half a lemon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.