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Rabbit (Stewed)
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
432Calories
24 gProtein
40 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein24 g
Carbohydrates40 g
Fiber5.7 g
Sugars24 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol73 mg
Sodium5058 mg
Potassium1044 mg
Calcium693 mg
Iron3.6 mg
Magnesium106 mg
Phosphorus583 mg
Zinc2.9 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D4.7 mcg
Vitamin C2.6 mg
Vitamin A164 mcg
Vitamin E0.4 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.9 mg
Folate20 mcg
Choline88 mg
Caffeine0 mg
Water451 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 130. The excerpt below is the record exactly as published.
Rabbit (Stewed) — Two nice young rabbits, 1 quart of milk, 1 tablespoonful of flour, a blade of mace, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.