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Stewed Rabbit
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Young rabbits are nice cooked with green peas.
Presented as published in 1907. 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
166Calories
9 gProtein
16 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein8.5 g
Carbohydrates16 g
Fiber1.3 g
Sugars14 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol37 mg
Sodium279 mg
Potassium447 mg
Calcium312 mg
Iron0.2 mg
Magnesium34 mg
Phosphorus261 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C2 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate9.8 mcg
Choline47 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 113. The excerpt below is the record exactly as published.
Stewed Rabbit Dress and clean a couple of young rabbits, joint them, and put into a stew pan with 2 large Spanish onions, cut small; add enough milk to cover, season with white pepper, cover closely, and stew very slowly until tender, then season with salt, add butter to the gravy, and thicken with flour. If any of this dish is left over dip each piece in beaten egg, roll in bread crumbs or cornmeal, season with salt, pepper and a little grated lemon rind, and fry in hot drip- pings until nicely browned on both sides. Serve hot with the gravy seasoned with lemon juice and cayenne pepper, or a little catsup. Young rabbits are also nice cooked with green peas. Joint and put in a stew pan with a slice of lean ham, cut in small pieces, 1 tablesp butter, 1 or 2 spring onions, a small sprig of parsley, and 1 qt fresh green peas
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