Stewed Rabbit
From Entrees made easy, 1905
Presented as published in 1905. 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
873Calories
13 gProtein
6 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories873 kcal
Protein13 g
Carbohydrates6.1 g
Fiber0 g
Sugars0.3 g
Total Fat88 g
Saturated Fat27 g
Monounsaturated Fat38 g
Polyunsaturated Fat18 g
Omega-30.2 g
Cholesterol114 mg
Sodium646 mg
Potassium184 mg
Calcium14 mg
Iron0.8 mg
Magnesium16 mg
Phosphorus150 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A9.4 mcg
Vitamin E2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate13 mcg
Choline110 mg
Caffeine0 mg
Water277 g
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 12. The excerpt below is the record exactly as published.
Stewed Rabbit (Hot). Cut a rabbit into joints ; cut 2 or 3 oz. of rather fat bacon into small pieces ; melt 2 oz. of butter or clarified dripping in a stewpan, then put in the bacon and fry for 3 minutes, take it out, and put in the rabbit joints, and leave till nicely browned, turning them occasionally with a fork ; then sprinkle in a tablespoonful of fine flour, stir well, and pour in £ pint of stock or hot water, put the bacon in again, add a wineglass- ful of light white wi
Cook this with the app: pantry check, scaling, and the assistant.