Roast Rabbit

Name: Roast Rabbit
Ingredients: One or two Rabbits; One small Onion; Two ounces of Ham, minced; Two ounces of chopped Beef Suet; One dessertspoonful of chopped Parsley; Four tablespoonfuls of Bread Crumbs; One teaspoonful of mixed Herbs; Pepper and Salt; Yolks of two Eggs; A little Milk

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

885Calories

32 gProtein

35 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories885 kcal

Protein32 g

Carbohydrates35 g

Fiber4 g

Sugars8.6 g

Total Fat68 g

Saturated Fat34 g

Monounsaturated Fat23 g

Polyunsaturated Fat4.8 g

Omega-30 g

Cholesterol440 mg

Sodium1316 mg

Potassium629 mg

Calcium145 mg

Iron4 mg

Magnesium49 mg

Phosphorus426 mg

Zinc3.2 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2.4 mcg

Vitamin C11 mg

Vitamin A160 mcg

Vitamin E2.1 mg

Vitamin K4.7 mcg

Vitamin B60.7 mg

Vitamin B121.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.2 mg

Folate107 mcg

Choline358 mg

Caffeine0 mg

Water253 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 21. The excerpt below is the record exactly as published.

ROAST RABBIT Ingredients : One or two Rabbits One small Onion Two ounces of Ham, minced Two ounces of chopped Beef Suet, One dessertspoonful of chopped Parsley, Four tablespoonfuls of Bread Crumbs One teaspoonful of mixed Herbs Pepper and Salt Yolks of two Eggs or A little Milk

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