Stewed Rabbit
From Family meals and catering, 1935
Presented as published in 1935. 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
769Calories
15 gProtein
113 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories769 kcal
Protein15 g
Carbohydrates113 g
Fiber9.6 g
Sugars16 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.5 g
Cholesterol19 mg
Sodium1414 mg
Potassium871 mg
Calcium477 mg
Iron5.8 mg
Magnesium57 mg
Phosphorus781 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A501 mcg
Vitamin E0.9 mg
Vitamin K9.9 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.4 mg
Folate335 mcg
Choline28 mg
Caffeine0 mg
Water309 g
As published
This recipe was extracted from Family meals and catering (1935) by British Medical Association, page 11. The excerpt below is the record exactly as published.
STEWED RABBIT 4 oz. self-ratsing flour 1 rabbit cut up into pieces I oz. suet Bacon rinds, washed Dumplings < Salt and pepper Carrot, onion, turnip | Parsley Water to mix
Cook this with the app: pantry check, scaling, and the assistant.