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Ragout of Rabbit
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
105Calories
4 gProtein
23 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein3.9 g
Carbohydrates23 g
Fiber4 g
Sugars10 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.6 mg
Sodium12 mg
Potassium380 mg
Calcium57 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A3.1 mcg
Vitamin E0.1 mg
Vitamin K9.1 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate49 mcg
Choline15 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 35. The excerpt below is the record exactly as published.
Ragout of Babbit. Cut up the rabbit into neat pieces and lay them in a stew- pan. Cover with stock or water ; add a sprig of parsley, 1 of lemon thyme, a bay leaf, 6 button oniony and a few small mushrooms. Stew gently for an hour, then take out the meat> and strain the sauce. Add to it a little colouring, a glass of sherry or Madeira, salt, pepper, a pinch of grated nutmeg, and 1 or 2 drops of lemon juice
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