Sauce to Serve with Rabbit (Salsa Para Liebre)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
The Spanish cook saves the blood of the rabbit and mixes a little vinegar with it to prevent coagulation, adding it to the sauce just before serving.
Presented as published in 1936. 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
280Calories
6 gProtein
8 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein5.7 g
Carbohydrates7.5 g
Fiber0.1 g
Sugars0.2 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol50 mg
Sodium255 mg
Potassium84 mg
Calcium24 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A96 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate13 mcg
Choline18 mg
Caffeine0 mg
Water489 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 70. The excerpt below is the record exactly as published.
SAUCE TO SERVE WITH RABBIT {Salsa Para Liebre) i tablespoon sweet butter 3 tomatoes, chopped 1 tablespoon flour Rabbit liver 2 slices bacon, minced Salt and pepper 1 garlic clove, crushed % cup vinegar il/2 cups water
Cook this with the app: pantry check, scaling, and the assistant.