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Stewed Rabbit
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
400Calories
22 gProtein
32 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories400 kcal
Protein22 g
Carbohydrates32 g
Fiber2.5 g
Sugars23 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol73 mg
Sodium206 mg
Potassium877 mg
Calcium635 mg
Iron2.4 mg
Magnesium84 mg
Phosphorus563 mg
Zinc2.8 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C2.6 mg
Vitamin A161 mcg
Vitamin E0.2 mg
Vitamin B60.4 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.8 mg
Folate18 mcg
Choline87 mg
Caffeine0 mg
Water449 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 130. The excerpt below is the record exactly as published.
pepper- corns and allow them to stew gently for 2 hours, carefully skimming off every particle of fat which may rise to the top during the process. At the end of this time, provided the cutlets have not been allowed to boil fast, they will be found extremely tender. Turn them when half done. Rabbit (Stewed) — Two nice young rabbits, 1 quart of milk, 1 tablespoonful of flour, a blade of mace, salt
Cook this with the app: pantry check, scaling, and the assistant.