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Stewed Hare (Spanish Style)
From The national course in home economics, 1917
Serves 4
Recipe attributed to Anna Dolittle.
Presented as published in 1917. 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
39Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein1.6 g
Carbohydrates8.8 g
Fiber2.2 g
Sugars5.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium591 mg
Potassium363 mg
Calcium22 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A55 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate27 mcg
Choline11 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 84. The excerpt below is the record exactly as published.
STEWED HARE» (Spanish Style.) Slice one large onion, one chili pepper, and four medium-sized tomatoes into a stew-pan and bring to a boil. Cut the hare in pieces and POULTRY AND GAME. 109 put in as soon as boiling; add one teaspoon of salt and enough hot water to cover
Cook this with the app: pantry check, scaling, and the assistant.