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Rabbit Pot Pie

Name: Rabbit Pot Pie
Yield: 9 servings
Ingredients: 4 pounds rabbit; 10 ounces salt pork; 1 small onion; some parsley; 1 tablespoon black pepper; 2 tablespoons of salt; 3 tablespoons of flour; 2 pounds flour for cruet; 6 teaspoons powder; 3 cups water; salt

From Cooking for profit, 1886

Serves 9

Dish rabbit equivalent to 0.5 pound with gravy and crust.

Presented as published in 1886. 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

550Calories

42 gProtein

5 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories550 kcal

Protein42 g

Carbohydrates4.9 g

Fiber0.5 g

Sugars0.7 g

Total Fat39 g

Saturated Fat14 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.5 g

Omega-30 g

Cholesterol133 mg

Sodium1958 mg

Potassium726 mg

Calcium212 mg

Iron3.8 mg

Magnesium44 mg

Phosphorus515 mg

Zinc3.3 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C1.3 mg

Vitamin A1.8 mcg

Vitamin E0 mg

Vitamin K1.3 mcg

Vitamin B61 mg

Vitamin B1214 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)15 mg

Folate24 mcg

Choline6 mg

Caffeine0 mg

Water243 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 28. The excerpt below is the record exactly as published.

Rabbit Pot Pie. Price in first-class restaurants 30-cent8 dish of about 1 ])ound. 4 pounds rabbit — 1 jack or 4 common. 10 ounces salt pork. 1 small onion and some parsley, 1 tablespoon black pepper. 2 tablespoons of salt. 26 SAN FRANCISCO HOTEL GAZETTE'S 3 tablespoons of flour. 2 pounds flour for cruet. Cut up the rabbits ; chop of the thin part of the ribs and throw them away, divide down the back and make 4 pieces of it and divide the legs into 2 if large. Steep in cold water to whiten the meat and cleanse thoroughly. Boil 3 hours in 4 quarts water, or until reduced to 2J quarts. Cut the pork into strips and fry them partially, the onion cut up in the fat,and as soon as they begin to brown add them to the stew. Season and thicken, pour the stew into a baking pan and cov- er with soft pot pie crust (No 18) made of 2 pounds flour, G teaspoons powder, 3 cups water

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