Rabbit, Stewed
From The handy dictionary of cookery, 1890
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
681Calories
4 gProtein
39 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein4.4 g
Carbohydrates39 g
Fiber5.2 g
Sugars16 g
Total Fat57 g
Saturated Fat17 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol58 mg
Sodium1339 mg
Potassium499 mg
Calcium76 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus101 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.7 mcg
Vitamin C22 mg
Vitamin A0.2 mcg
Vitamin E1.7 mg
Vitamin K2.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate70 mcg
Choline88 mg
Caffeine0 mg
Water285 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, Stewed. Prepare the rabbit as for a pie (see Rabbit Pie) ; after it is blanched allow it to get cold ; cut it up into neat joints ; put a tablespoonful of flour on a plate with half a teaspoon- ful of salt and a quarter of a teaspoonful of pepper. Mix them well together ; toss the rabbit in it. Put into a pan two ounces of butter or dripping, allow it to get quite hot, fry the joints a pale brown on both sides, also two onions prepared and finely chopped (see 0^uoNs), then pour in enough stock to cover the rabbit ; stew very slowly one hour ; add a tablespoonful of ketchup, a teaspoonful of vinegar
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