Frenchdinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Rabbit
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
69Calories
3 gProtein
10 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories69 kcal
Protein3 g
Carbohydrates10 g
Fiber2.6 g
Sugars2.9 g
Total Fat2.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol6.2 mg
Sodium2501 mg
Potassium195 mg
Calcium43 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate10 mcg
Choline5.5 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 73. The excerpt below is the record exactly as published.
STEWED EABBIT. 1 rabbit 1 onion Bunch sweet herbs Salt and pepper Juice of half a lemon Wineglass of claret Slices of bacon 1 tablespoonful ketchup
Cook this with the app: pantry check, scaling, and the assistant.