Ragout of Rabbit
From Artizan recipes, 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
1080Calories
36 gProtein
42 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1080 kcal
Protein36 g
Carbohydrates42 g
Fiber4.2 g
Sugars10 g
Total Fat85 g
Saturated Fat29 g
Monounsaturated Fat36 g
Polyunsaturated Fat13 g
Omega-30.5 g
Cholesterol150 mg
Sodium1751 mg
Potassium905 mg
Calcium73 mg
Iron3 mg
Magnesium59 mg
Phosphorus472 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C15 mg
Vitamin A526 mcg
Vitamin E1.4 mg
Vitamin K8.5 mcg
Vitamin B60.9 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate85 mcg
Choline123 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 45. The excerpt below is the record exactly as published.
Ragout of Rabbit. Ingredients. One Rabbit. Half a pound of Bacon. One Carrot. One Onion. One ounce of Flour
Cook this with the app: pantry check, scaling, and the assistant.