Rabbit Pie
From Gas cookery, 1885
Presented as published in 1885. 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
310Calories
15 gProtein
27 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories310 kcal
Protein15 g
Carbohydrates27 g
Fiber6.7 g
Sugars0.2 g
Total Fat18 g
Saturated Fat5 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol75 mg
Sodium981 mg
Potassium360 mg
Calcium142 mg
Iron3.4 mg
Magnesium56 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.5 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate21 mcg
Choline44 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from Gas cookery (1885) by Helen Edden, page 17. The excerpt below is the record exactly as published.
Rabbit pie. I rabbit cut in neat joints, and gently simmered for an hour, then put it in a pie dish and season with flour, pepper, and salt mixed, adding about 3 slices of pickled pork, cut up into tiny pieces ; cover with pastry
Cook this with the app: pantry check, scaling, and the assistant.