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Rabbit Pudding (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six persons.
Presented as published in 1892. 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
339Calories
3 gProtein
11 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories339 kcal
Protein3 g
Carbohydrates11 g
Fiber1.4 g
Sugars0.1 g
Total Fat31 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol33 mg
Sodium795 mg
Potassium67 mg
Calcium50 mg
Iron4.6 mg
Magnesium11 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C0.7 mg
Vitamin A1.8 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate19 mcg
Choline15 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1446. The excerpt below is the record exactly as published.
Rabbit Pudding (another way).— Skin, empty, and wash a rabbit, and cut it into ten or twelve pieces. Put these into a stewpan with a little pepper and salt and half a blade of mace. Poui- over them as much boiling water as will cover them, and let them simmer very gently for half an hour. Take them up, and T^)ut in their place the head and liver of the rabbit, with a little bacon rind if it is at hand, and simmer for an hour, till the gravy is strong and pleasantly flavoured. Strain and skim it, and put it aside to cool. Line the edges of a pic-dish with suet crust. Put in the pieces of rabbit, together with four ounces of fat bacon
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