gluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Rabbit
From The Rural cook book, 1907
Serves 1
Presented as published in 1907. 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
696Calories
45 gProtein
35 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein45 g
Carbohydrates35 g
Fiber1.6 g
Sugars16 g
Total Fat42 g
Saturated Fat23 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol135 mg
Sodium2225 mg
Potassium728 mg
Calcium1397 mg
Iron0.7 mg
Magnesium81 mg
Phosphorus1045 mg
Zinc6.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C7 mg
Vitamin A355 mcg
Vitamin E0.8 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate25 mcg
Choline66 mg
Caffeine0 mg
Water327 g
As published
This recipe was extracted from The Rural cook book (1907), page 142. The excerpt below is the record exactly as published.
Spanish Rabbit — To a cupful of grated cheese add two-thirds the quantity of minced oni^, which is first cooked in boiling water. Drain and add milk almost tb cover the onions ; season with salt and pepper and when the milk is hot put in the cheese. As soon as the cheese is melted stir in one well-beaten egg
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