dinner
Spanish Stewed Rabbit
From California Mexican-Spanish cook book, 1914
Presented as published in 1914. 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
283Calories
3 gProtein
75 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein3.1 g
Carbohydrates75 g
Fiber4.3 g
Sugars62 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium25 mg
Potassium704 mg
Calcium59 mg
Iron1.7 mg
Magnesium34 mg
Phosphorus93 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate4.7 mcg
Choline11 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 10. The excerpt below is the record exactly as published.
Spanish Stewed Rabbit Cut and roll rabbit in meal and flour, salt and chile powder, fry nice brown, cover with Span- ish sauce, little hot water, add one-half cup rais- ins
Cook this with the app: pantry check, scaling, and the assistant.