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Roast Rabbit
From Practical household cookery, 1891
Serves 2
Rabbits can be prepared in various ways similar to chickens.
Presented as published in 1891. 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
89Calories
3 gProtein
0 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories89 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat8.7 g
Saturated Fat3.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1 g
Cholesterol15 mg
Sodium17 mg
Potassium41 mg
Calcium1.6 mg
Iron0.2 mg
Magnesium2.4 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate1 mcg
Choline3.4 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 129. The excerpt below is the record exactly as published.
ROAST RABBIT. Skin, draw, and clean a rabbit ; cut the fore-legs at the first joint, and the hind-legs above the knuckle-joint ; then truss it by securing th^ head with string passed between the shoulders and the hind- legs, crossed in the same style as for roast hare. Tie with a string a slice of fat bacon
Cook this with the app: pantry check, scaling, and the assistant.