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Rabbit Stewed
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
230Calories
13 gProtein
20 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein13 g
Carbohydrates20 g
Fiber5.1 g
Sugars1.2 g
Total Fat12 g
Saturated Fat3.7 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol32 mg
Sodium50 mg
Potassium329 mg
Calcium102 mg
Iron4.7 mg
Magnesium55 mg
Phosphorus168 mg
Zinc1.5 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C5.3 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin B60.3 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate36 mcg
Choline4.5 mg
Caffeine0 mg
Water61 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 146. The excerpt below is the record exactly as published.
abbit (stewed)—Ingredients—2 nice young rabbits, 1 qt. of milk, 1 tablespoonful of flour, a blade of mace, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.