Sardine Rabbit
From A bachelors cupboard, 1906
Recipe for those brave enough to face insomnia and indigestion.
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
1141Calories
35 gProtein
20 gCarbs
102 gFat
Full nutrition (34 nutrients)
Calories1141 kcal
Protein35 g
Carbohydrates20 g
Fiber0 g
Sugars12 g
Total Fat102 g
Saturated Fat54 g
Monounsaturated Fat22 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol401 mg
Sodium423 mg
Potassium958 mg
Calcium795 mg
Iron2.7 mg
Magnesium79 mg
Phosphorus830 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.8 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E2 mg
Vitamin K8 mcg
Vitamin B60.4 mg
Vitamin B129.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.2 mg
Folate9.2 mcg
Choline112 mg
Caffeine0 mg
Water406 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 31. The excerpt below is the record exactly as published.
creamy scramble. Just as they are turning, throw in the oysters and stir until well blended and cooked through, then serve on toast lightly spread with some of the anchovy paste. SARDINE Will you brave insomnia and indigestion? RABBIT Then listen: Have some sardines broiled and placed on squares of buttered toast, then make in the chafer a thin rabbit, using milk In lieu of ale, and a dash of Tabasco
Cook this with the app: pantry check, scaling, and the assistant.