Rabbit Pudding

Name: Rabbit Pudding
Ingredients: Bone a young Rabbit; 2 02. of fat Bacon; a very small piece of Shallot; 2 Blades of Mace; 6 Cloves; 4 Mushrooms; Salt and Pepper to your taste; half a pint of Milk; the yolks of three Eggs; the whites on a Pewter Plate

From An old-world recipe book, 1908

Remove bacon when served.

Presented as published in 1908. 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

1249Calories

57 gProtein

47 gCarbs

98 gFat

Full nutrition (34 nutrients)

Calories1249 kcal

Protein57 g

Carbohydrates47 g

Fiber14 g

Sugars21 g

Total Fat98 g

Saturated Fat37 g

Monounsaturated Fat39 g

Polyunsaturated Fat14 g

Omega-30.3 g

Cholesterol1199 mg

Sodium704 mg

Potassium2076 mg

Calcium677 mg

Iron11 mg

Magnesium174 mg

Phosphorus1130 mg

Zinc7.2 mg

Copper1.2 mg

Manganese18 mg

Vitamin D10 mcg

Vitamin C8.3 mg

Vitamin A560 mcg

Vitamin E6.3 mg

Vitamin K44 mcg

Vitamin B61.2 mg

Vitamin B124.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.9 mg

Niacin (B3)11 mg

Folate206 mcg

Choline1012 mg

Caffeine0 mg

Water729 g

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 4. The excerpt below is the record exactly as published.

Rabbit Pudding Bone a young Rabbit, pound it with 2 02. of fat Bacon, pass it through a sieve. Boil the Crumb of a Penny loaf with a very small piece of Shallot, 2 Blades of Mace, 6 Cloves, 4 Mushrooms and Salt and Pepper to your taste in half a pint of Milk, till quite thick, pass it through a sieve again, and pound the whole in a Mortar with the yolks of three Eggs, a quarter of an hour beat the whites on a Pewter Plate

Cook this with the app: pantry check, scaling, and the assistant.