Rabbit Salad
From Aunt Sammy's radio recipes, 1926
Presented as published in 1926. 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
555Calories
48 gProtein
25 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories555 kcal
Protein48 g
Carbohydrates25 g
Fiber0.4 g
Sugars19 g
Total Fat27 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.6 g
Cholesterol135 mg
Sodium1929 mg
Potassium1079 mg
Calcium91 mg
Iron4 mg
Magnesium57 mg
Phosphorus528 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B1217 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)17 mg
Folate19 mcg
Choline0 mg
Caffeine0 mg
Water372 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 17. The excerpt below is the record exactly as published.
RABBIT SALAD For each cup of diced rabbit meat use Yi cup of chopped celery, cup of salad dressing, Yi teaspoon of salt, and a few grains of cayenne pepper. Mix thoroughly. Pour into a salad bowl, lined with lettuce. Put 1 or 2 tablespoons of dressing on top.
Cook this with the app: pantry check, scaling, and the assistant.