Stewed Rabbit and Onions
From The school cookery book, 1881
Presented as published in 1881. 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
243Calories
7 gProtein
54 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories243 kcal
Protein6.6 g
Carbohydrates54 g
Fiber5.1 g
Sugars16 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium784 mg
Potassium528 mg
Calcium105 mg
Iron2.3 mg
Magnesium49 mg
Phosphorus122 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate102 mcg
Choline18 mg
Caffeine0 mg
Water1227 g
As published
This recipe was extracted from The school cookery book (1881), page 33. The excerpt below is the record exactly as published.
Stewed Rabbit and Onions. — Required: y, large or i small rabbit ; 2 large or 4 small onions ; 1 oz. flour ; 1 quart hot water ; 1 tablespoonful ketchup ; y teaspoonful salt ; 1 pinch pepper. Skin and scald the onions ; wipe the rabbit care- fully with a damp cloth ; divide it with a sharp knife into neat pieces ; place them in a stew-pan with the onions, hot water, and ketchup. Stew gently from one and a half to two hours. Half an hour before it is ready, break the flour with a little cold water ; draw the pan to the side to cool a little ; stir in the flour gradually ; crush the onions with a fork. Serve with neatly cut pieces of dry toast. Stewed Rabbit, another way.— Prepare as in last recipe, omitting the onions, and adding half a pound lean bacon cut into thin slices. Stewed Rabbit with Brown Sauce. — Re- quired: y2 large or 1 small rabbit
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.