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Rabbit Pie
From The thorough good cook, 1895
Serves 2
Ensure even seasoning for best flavor.
Presented as published in 1895. 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
590Calories
44 gProtein
27 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein44 g
Carbohydrates27 g
Fiber10 g
Sugars0.5 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol141 mg
Sodium483 mg
Potassium529 mg
Calcium146 mg
Iron7.1 mg
Magnesium112 mg
Phosphorus520 mg
Zinc6.7 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D2.7 mcg
Vitamin C6.7 mg
Vitamin A5.3 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B61 mg
Vitamin B125.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate19 mcg
Choline179 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 160. The excerpt below is the record exactly as published.
a young rabbit, three-quarters of a pound of veal cutlet a quarter of an inch thick, and three ounces of bacon cut very thin. Cut up the rabbit, each joint making two or three pieces. Season with the rind of half a lemon, two saltspoonfuls of white pepper
Cook this with the app: pantry check, scaling, and the assistant.