Roast Hare

Name: Roast Hare
Ingredients: When the hare is prepared for roasting; a little vinegar; a little water; sliced onion; thyme; bay leaf; parsley; pepper; salt; some butter

From Wholesome cookery, 1887

The above recipe is for a tolerably fresh-hilled hare.

Presented as published in 1887. 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

62Calories

2 gProtein

14 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories62 kcal

Protein1.7 g

Carbohydrates14 g

Fiber2.7 g

Sugars6.4 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium6.1 mg

Potassium222 mg

Calcium39 mg

Iron0.5 mg

Magnesium16 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A1.5 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water134 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 42. The excerpt below is the record exactly as published.

Roast Hare. When the hare is prepared for roasting, lard it with a fine needle. Boil a little vinegar with a little water, sliced onion, thyme, bay leaf, parsley, pepper, salt, and some butter

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