dairy-freenut-freesoy-freefish-freeshellfish-free
Rabbit Pie (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
Excellent served hot or cold; season more highly if served cold.
Presented as published in 1892. 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
759Calories
40 gProtein
25 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories759 kcal
Protein40 g
Carbohydrates25 g
Fiber1.2 g
Sugars1.3 g
Total Fat51 g
Saturated Fat20 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.4 g
Cholesterol174 mg
Sodium345 mg
Potassium618 mg
Calcium64 mg
Iron5.2 mg
Magnesium45 mg
Phosphorus368 mg
Zinc7.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B125.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.9 mg
Folate68 mcg
Choline44 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1443. The excerpt below is the record exactly as published.
Rabbit Pie (another way) . — Put into the bottom of a baking-dish a few slices of ham or beef ; cut the rabbit into as many bits as you like ; season each bit with salt, pepper, pounded spices, &c. ; put them in a dish as close as pos- sible, add a glassful of broth if you have any ; if not, a wine-glassful of water and a drop of white wine ; cover this dish quite close with a good crust, beat an egg in a gallipot
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