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Rice and Nut Rabbit
From Mary Jane's cook book, 1916
Serves 5
Presented as published in 1916. 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
153Calories
5 gProtein
10 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein5.3 g
Carbohydrates9.8 g
Fiber0.8 g
Sugars2.7 g
Total Fat13 g
Saturated Fat3.3 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol22 mg
Sodium84 mg
Potassium122 mg
Calcium138 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus126 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A47 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate17 mcg
Choline12 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 36. The excerpt below is the record exactly as published.
RICE AND NUT RABBIT. Butter, 1 tablespoon. Cheese, y2 cup. Flour, 1 tablespoon. Cooked rice, y2 cup. Milk, 1 cup. Pecan nuts, 1-3 cup. Salt and paprika.
Cook this with the app: pantry check, scaling, and the assistant.