Stewed Rabbit
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Presented as published in 1885. 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
2781Calories
42 gProtein
6 gCarbs
286 gFat
Full nutrition (34 nutrients)
Calories2781 kcal
Protein42 g
Carbohydrates6.4 g
Fiber0 g
Sugars0.2 g
Total Fat286 g
Saturated Fat105 g
Monounsaturated Fat137 g
Polyunsaturated Fat31 g
Omega-30 g
Cholesterol576 mg
Sodium2909 mg
Potassium826 mg
Calcium73 mg
Iron4.1 mg
Magnesium51 mg
Phosphorus833 mg
Zinc6.6 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate45 mcg
Choline147 mg
Caffeine0 mg
Water406 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 9. The excerpt below is the record exactly as published.
Stewed Babbit. After skinning and cleaning the rabbit cut it into pieces, and wash again in cold water. Mince an Meats and Game. , 29 onion, cleanse and cut into small pieces one-half pound of fat salt pork, and put with the cut-up rabbit into a pot with about a pint of cold water. Season with pepper and salt, cover the pot and let it simmer till the flesh can be easily pierced with a sharp sliver. Take it up when done and set where it will keep warm, and make a gravy by adding to the water left in the pot one cup of boiling milk or water, stirring in gradu- ally one well-beaten ^%% and one or two tablespoonfuls of flour
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