Spiced Rabbit
From Use and preparation of food, 1919
Presented as published in 1919. 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
80Calories
2 gProtein
19 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein2.4 g
Carbohydrates19 g
Fiber3.9 g
Sugars6.4 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium46 mg
Potassium391 mg
Calcium78 mg
Iron1 mg
Magnesium28 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K8.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate30 mcg
Choline9.7 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 79. The excerpt below is the record exactly as published.
SPICED RABBIT. Wash rabbit in soda water. Disjoint hind legs; cut off the saddle, remove the fore quarters. This makes 9 pieces in all. Lay in salt water about an hour. Place rabbit in dish and cover with weak vinegar. Allow to remain overnight. Remove from pickle, salt each piece slightly, and arrange in baking pan. Cut an onion over it and add 1 bay leaf, a dozen pepper corns, a stalk or some leaves of celery, some parsely, a cup of stock
Cook this with the app: pantry check, scaling, and the assistant.