Stewed Rabbit

Name: Stewed Rabbit
Ingredients: 1 rabbit; 1 lb. of bacon or pork (if liked); 4 small onions (sliced and scalded); 2 oz. dripping; 1 „ flour; Boiling water; Salt and pepper to taste

From Cookery book and general axioms for plain cookery, 1890

The stew is much less greasy if the bacon is not cooked with it.

Presented as published in 1890. 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

2637Calories

72 gProtein

78 gCarbs

226 gFat

Full nutrition (34 nutrients)

Calories2637 kcal

Protein72 g

Carbohydrates78 g

Fiber10 g

Sugars27 g

Total Fat226 g

Saturated Fat74 g

Monounsaturated Fat97 g

Polyunsaturated Fat39 g

Omega-31 g

Cholesterol357 mg

Sodium3431 mg

Potassium1826 mg

Calcium171 mg

Iron4.6 mg

Magnesium127 mg

Phosphorus958 mg

Zinc6.4 mg

Copper0.5 mg

Manganese1 mg

Vitamin D4.5 mcg

Vitamin C44 mg

Vitamin A50 mcg

Vitamin E3.7 mg

Vitamin K2.4 mcg

Vitamin B61.9 mg

Vitamin B122.3 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)21 mg

Folate159 mcg

Choline323 mg

Caffeine0 mg

Water749 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 27. The excerpt below is the record exactly as published.

STEWED RABBIT. Ingredients: — 1 rabbit. 1 lb. of bacon or pork (if liked). 4 small onions (sliced and scalded). 2 oz. dripping. 1 „ flour. Boiling water. Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.