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Rabbit (Roast)
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
764Calories
21 gProtein
86 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories764 kcal
Protein21 g
Carbohydrates86 g
Fiber21 g
Sugars7.2 g
Total Fat42 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol31 mg
Sodium469 mg
Potassium1132 mg
Calcium312 mg
Iron8.5 mg
Magnesium158 mg
Phosphorus324 mg
Zinc2.8 mg
Copper0.9 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A528 mcg
Vitamin E8.1 mg
Vitamin K66 mcg
Vitamin B60.9 mg
Vitamin B122.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.7 mg
Folate116 mcg
Choline28 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from Recipes for the million (1891), page 183. The excerpt below is the record exactly as published.
RABBIT (ROAST). — Let the rabbit hang in its skin for four or five days, if the weather permits ; skin it, and make a strong seasoning of cayenne, black pepper, allspice, nutmeg, and a wineglassful of vinegar ; let the rabbit remain in this pickle for a day, turning and rubbing it fre- quently. Stuff it with the liver, scalded and minced, sweet herbs, parsley, bread crumbs, and suet
Cook this with the app: pantry check, scaling, and the assistant.