Rabbit, Roast
From The handy dictionary of cookery, 1890
Serve with rolled bacon slices and brown gravy.
Presented as published in 1890. 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
269Calories
0 gProtein
0 gCarbs
30 gFat
Full nutrition (32 nutrients)
Calories269 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat30 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.3 g
Cholesterol29 mg
Sodium45 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline13 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 86. The excerpt below is the record exactly as published.
Rabbit, Roast. Take a plump young rabbit; skin, empty, and wash it well; fill the inside with good veal forcemeat, sew it up securely. Place the forelegs back and the hind legs forwards; truss firmly. Fasten the head in an upright position with a skewer ; put a slice of fat bacon
Cook this with the app: pantry check, scaling, and the assistant.