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Rabbit Sausage
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
601Calories
25 gProtein
0 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein25 g
Carbohydrates0.1 g
Fiber0.1 g
Sugars0 g
Total Fat55 g
Saturated Fat19 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.9 g
Omega-30 g
Cholesterol98 mg
Sodium54 mg
Potassium428 mg
Calcium19 mg
Iron2 mg
Magnesium24 mg
Phosphorus273 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C0.1 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K1.7 mcg
Vitamin B60.6 mg
Vitamin B128.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.1 mg
Folate10 mcg
Choline8.4 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 36. The excerpt below is the record exactly as published.
Rabbit Sausage Use the backs and legs of rabbits for this purpose. To 4 cup- fuls of rabbit meat add 11/2 cupfuls of salt pork. Grind in the food chopper and add 1/2 teaspoonful of pepper and 1 teaspoonful of ground sage
Cook this with the app: pantry check, scaling, and the assistant.