Rabbit Stewed
From Household cookery and laundry work, 1882
Serve with nicely-shaped pieces of toasted bread.
Presented as published in 1882. 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
519Calories
15 gProtein
111 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories519 kcal
Protein15 g
Carbohydrates111 g
Fiber2.6 g
Sugars6.4 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.5 mg
Potassium390 mg
Calcium58 mg
Iron7.4 mg
Magnesium48 mg
Phosphorus179 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.6 mg
Folate229 mcg
Choline9.2 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 13. The excerpt below is the record exactly as published.
RABBIT STEWED. 1 Rabbit. Flour. 1 Onion. Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.