Rabbit Pudding
From Dressed game and poultry à la mode, 1888
Brains may be mixed with liver.
Presented as published in 1888. 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
1935Calories
106 gProtein
54 gCarbs
143 gFat
Full nutrition (34 nutrients)
Calories1935 kcal
Protein106 g
Carbohydrates54 g
Fiber8.9 g
Sugars0.4 g
Total Fat143 g
Saturated Fat53 g
Monounsaturated Fat59 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol393 mg
Sodium917 mg
Potassium2046 mg
Calcium327 mg
Iron26 mg
Magnesium152 mg
Phosphorus1138 mg
Zinc8.5 mg
Copper1.1 mg
Manganese3.4 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E1 mg
Vitamin K41 mcg
Vitamin B62.6 mg
Vitamin B1236 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)41 mg
Folate108 mcg
Choline57 mg
Caffeine0 mg
Water559 g
As published
This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.
some salt, and a little lemon peel cut very thinly, and pour half a pint of milk over ; place some folds of paper over the jar and bake in the oven, adding a little broth when the rabbit is half cooked. When done, pile the rice on a dish, and lay the pieces of rabbit on the top and serve very quickly. Rabbit Pudding. Cut a rabbit into ten or twelve pieces, put these into a stewpan with a little pepper and salt, pour on as much boiling water as will cover them, and let them simmer for half an hour. Take them up and put in their place the head and liver of rabbit with some bacon rind and simmer for an hour, strain and skim it, and let it get cool. Line POULTRY A LA MODE. 65 a pie-dish with suet crust, and then put in the pieces of rabbit with four ounces of fat bacon
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