Roast Rabbit

Name: Roast Rabbit
Ingredients: one rabbit; 1 oz. of chopped beef suet; two table-spoonfuls of bread crumbs; half a tea-spoonful of chopped parsley; one egg; eight small rolls of bacon

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

367Calories

9 gProtein

10 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories367 kcal

Protein8.5 g

Carbohydrates10 g

Fiber0.6 g

Sugars1 g

Total Fat32 g

Saturated Fat17 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol205 mg

Sodium172 mg

Potassium100 mg

Calcium53 mg

Iron1.6 mg

Magnesium12 mg

Phosphorus126 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E1 mg

Vitamin K2.1 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1 mg

Folate38 mcg

Choline151 mg

Caffeine0 mg

Water40 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 32. The excerpt below is the record exactly as published.

Roast Rabbit. Take one rabbit, 1 oz. of chopped beef suet, two table-spoonfuls of bread crumbs, half a tea-spoonful of chopped parsley, one egg to bind, and eight small rolls of bacon

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