Stewed Rabbit
From Cookery for busy lives and small incomes, 1890
Presented as published in 1890. 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
938Calories
62 gProtein
72 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories938 kcal
Protein62 g
Carbohydrates72 g
Fiber17 g
Sugars26 g
Total Fat47 g
Saturated Fat14 g
Monounsaturated Fat26 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol376 mg
Sodium4320 mg
Potassium1267 mg
Calcium394 mg
Iron5.1 mg
Magnesium153 mg
Phosphorus608 mg
Zinc2.2 mg
Copper0.7 mg
Manganese4.1 mg
Vitamin D1.8 mcg
Vitamin C44 mg
Vitamin A57 mcg
Vitamin E1.3 mg
Vitamin K43 mcg
Vitamin B60.8 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate123 mcg
Choline241 mg
Caffeine0 mg
Water878 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 1. The excerpt below is the record exactly as published.
Stewed Rabbit Required. — 1 rabbit, 3 or 4 onions, flour, pepper and salt, 1 lb. of pickled pork
Cook this with the app: pantry check, scaling, and the assistant.