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Roasted Rabbit
From Kentucky receipt book, 1903
Serves 1
This is a German recipe.
Presented as published in 1903. 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
498Calories
12 gProtein
13 gCarbs
44 gFat
Full nutrition (28 nutrients)
Calories498 kcal
Protein12 g
Carbohydrates13 g
Fiber0 g
Total Fat44 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.3 g
Cholesterol139 mg
Sodium129 mg
Potassium447 mg
Calcium256 mg
Iron0.4 mg
Magnesium29 mg
Phosphorus295 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate2 mcg
Water190 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 44. The excerpt below is the record exactly as published.
oasted Babbit. Take a large rabbit, wash, make incisions and with larding needle insert small strips of breakfast bacon. Put in roasting pan and pour over 1 cup of sour cream, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.