Rabbits en Galantine

Name: Rabbits en Galantine
Ingredients: Bone and flatten out 2 young rabbits; lay force-meat upon them; slices of ham; egg omelets; lard with fat bacon

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

77Calories

5 gProtein

0 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories77 kcal

Protein5.3 g

Carbohydrates0.3 g

Fiber0 g

Sugars0.2 g

Total Fat5.9 g

Saturated Fat1.7 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat1.4 g

Cholesterol157 mg

Sodium78 mg

Potassium59 mg

Calcium24 mg

Iron0.7 mg

Magnesium5.5 mg

Phosphorus84 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A86 mcg

Vitamin E0.6 mg

Vitamin K2.3 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate20 mcg

Choline124 mg

Caffeine0 mg

Water38 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 9. The excerpt below is the record exactly as published.

RABBITS EN GALANTINE Bone and flatten out 2 young rabbits ; lay force-meat upon them, slices of ham, and egg omelets ; roll up tight and fasten them ; lard with fat bacon

Cook this with the app: pantry check, scaling, and the assistant.