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Saute Rabbit
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
31Calories
3 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein2.9 g
Carbohydrates3 g
Fiber0 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol7.1 mg
Sodium11 mg
Potassium48 mg
Calcium7.7 mg
Iron0.4 mg
Magnesium5.2 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 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)1.2 mg
Folate7.3 mcg
Choline0 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 79. The excerpt below is the record exactly as published.
SAUTE RABBIT. 1 rabbit. 1 tbls. flour. Salt. Pepper, 1 cup hot water. 1/2 cup cold water
Cook this with the app: pantry check, scaling, and the assistant.