Frenchdinnergluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Stewed Rabbit
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
493Calories
14 gProtein
101 gCarbs
4 gFat
Full nutrition (28 nutrients)
Calories493 kcal
Protein14 g
Carbohydrates101 g
Fiber0 g
Total Fat3.7 g
Saturated Fat0.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.9 g
Cholesterol14 mg
Sodium16 mg
Potassium1001 mg
Calcium39 mg
Iron3.3 mg
Magnesium179 mg
Phosphorus251 mg
Zinc2.2 mg
Copper0.8 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A21 mcg
Vitamin B61 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate140 mcg
Water203 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 28. The excerpt below is the record exactly as published.
STEWED RABBIT Wash the rabbit in cold water, and joint it. Make a brown sauce and stew the rabbit in it for about 1 hour, or until it is tender. Remove the rabbit, and to the gravy add 12 French chestnuts, which have been boiled and chopped.
Cook this with the app: pantry check, scaling, and the assistant.