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Stewed Rabbit
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
75Calories
4 gProtein
6 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein4.1 g
Carbohydrates5.8 g
Fiber0 g
Sugars6 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium1214 mg
Potassium187 mg
Calcium154 mg
Iron0 mg
Magnesium15 mg
Phosphorus126 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 140. The excerpt below is the record exactly as published.
Stewed Rabbit Put a few pieces of rabbit in a fruit jar, after they have been boiled 3 minutes in water. This liquid in which it is parboiled is thrown away. Cover the meat with milk and add 1 teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.