Ragout of Rabbit

Name: Ragout of Rabbit
Ingredients: one rabbit; one-quarter of a pound of bacon; one teaspoonful of mixed dried herbs; six small mushrooms; one very small onion; one teaspoonful of salt; juice of one-half of a lemon; two ounces of flour; one tablespoonful of Harvey's sauce; one wineglassful of sherry; one gill of stock

From The art of cooking, 1880

Use a young rabbit for best results.

Presented as published in 1880. 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

829Calories

37 gProtein

78 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories829 kcal

Protein37 g

Carbohydrates78 g

Fiber7.4 g

Sugars17 g

Total Fat45 g

Saturated Fat15 g

Monounsaturated Fat18 g

Polyunsaturated Fat7.4 g

Omega-30.3 g

Cholesterol75 mg

Sodium3387 mg

Potassium1970 mg

Calcium71 mg

Iron6.3 mg

Magnesium89 mg

Phosphorus663 mg

Zinc4.2 mg

Copper1.6 mg

Manganese0.9 mg

Vitamin D1.3 mcg

Vitamin C41 mg

Vitamin A20 mcg

Vitamin E0.9 mg

Vitamin K1.2 mcg

Vitamin B61 mg

Vitamin B120.7 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)24 mg

Folate202 mcg

Choline139 mg

Caffeine0 mg

Water640 g

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 25. The excerpt below is the record exactly as published.

Ragout of Rabbit.— One rabbit, one-quarter of a pound of bacon, one teaspoonful of mixed dried herbs, six small mushrooms, one very small onion, one teaspoon- ful of salt, juice of one-half of a lemon, two ounces of flour, one tablespoonful of Harvey's sauce, one wineglass- ful of sherry, one gill of stock

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