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Roast Rabbit
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
515Calories
60 gProtein
10 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein60 g
Carbohydrates10 g
Fiber0.7 g
Sugars2.5 g
Total Fat30 g
Saturated Fat8.8 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol243 mg
Sodium3942 mg
Potassium1112 mg
Calcium79 mg
Iron3.3 mg
Magnesium80 mg
Phosphorus634 mg
Zinc8.4 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0.7 mg
Vitamin A4.8 mcg
Vitamin E0.9 mg
Vitamin K2.6 mcg
Vitamin B61.4 mg
Vitamin B123.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)23 mg
Folate43 mcg
Choline43 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 71. The excerpt below is the record exactly as published.
Roast Rabbit. First make a stuffing of a pound of veal and a quarter of a pound of pork, simmered two hours in water to cover ; four crackers, rolled fine ; a table-spoonful of salt, a scant tea- spoonful of pepper, a teaspoonful of summer savory, a large table-spoonful of butter and one and a quarter cupfuls of the broth
Cook this with the app: pantry check, scaling, and the assistant.