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Rabbit with Jerusalem Artichokes
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
Presented as published in 1892. 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
388Calories
13 gProtein
86 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories388 kcal
Protein13 g
Carbohydrates86 g
Fiber11 g
Sugars45 g
Total Fat2.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol7.1 mg
Sodium4877 mg
Potassium2239 mg
Calcium87 mg
Iron17 mg
Magnesium99 mg
Phosphorus417 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A265 mcg
Vitamin E4.6 mg
Vitamin K10 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.9 mg
Folate73 mcg
Choline143 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1458. The excerpt below is the record exactly as published.
abbit with Jerusalem Arti- chokes.—>^kin, emptj-, and wash a plump young rabbit. Cut it into n(>at joints, lay these in a saucepan, and barely cover them with boiling stock or water. Let the Hquor boil, draw the saucepan to the side, and let it simmer gently for twenty minutes. Put into the sauce two pounds of Jerusalem artichokes pared and sliced, and let all stew gently together till the rabbit is tender. Take out the artichokes, mash them, season with salt and cayenne, and add two table- spoonfuls of cream or mil
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