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Rabbit (Stewed)
From The Ideal cook book, 1899
Serves 4
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
99Calories
4 gProtein
21 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein3.7 g
Carbohydrates21 g
Fiber3.8 g
Sugars9.5 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol3.6 mg
Sodium13 mg
Potassium350 mg
Calcium54 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate43 mcg
Choline14 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 24. The excerpt below is the record exactly as published.
Rabbit (Stewed)—Ingredients—1 rabbit, salted water, dripping or butter, flour, 6 onions
Cook this with the app: pantry check, scaling, and the assistant.