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Rabbit Pudding
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
1533Calories
49 gProtein
234 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories1533 kcal
Protein49 g
Carbohydrates234 g
Fiber0 g
Sugars0 g
Total Fat44 g
Saturated Fat21 g
Monounsaturated Fat13 g
Polyunsaturated Fat2 g
Cholesterol69 mg
Sodium118 mg
Potassium667 mg
Calcium112 mg
Iron18 mg
Magnesium96 mg
Phosphorus509 mg
Zinc3.4 mg
Copper0.6 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.6 mg
Vitamin B125.5 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.5 mg
Niacin (B3)26 mg
Folate490 mcg
Choline2.1 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 48. The excerpt below is the record exactly as published.
Rabbit Pudding. The ingre<lients for this dish are o.xactiv iliC same as for rablht pie, except the paste is nia'le from ]- lb. s\iet, 4 lln flour, and ij tea- spoonful baking powder
Cook this with the app: pantry check, scaling, and the assistant.