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Stewed Rabbit
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
61Calories
4 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein3.8 g
Carbohydrates10 g
Fiber1.3 g
Sugars3.2 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol7.1 mg
Sodium8.9 mg
Potassium156 mg
Calcium20 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate22 mcg
Choline4.6 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 132. The excerpt below is the record exactly as published.
Stewed Rabbit Treat in the same way as the hare. It can be made most tender and palatable with only salt, pepper, and a little flour, and one chopped onion, three tablespoonfuls of water, and a STANDARD COOKERY. 189 little dripping. Place in a paper bag. Allow forty minutes in a hot oven (350° Fahr.). Stewed Hare. Cut up the hare in pieces, place on dish, add salt and pepper to taste
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