Stewed Rabbit and Potatoes
From Cookery for busy lives and small incomes, 1890
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
1061Calories
39 gProtein
234 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories1061 kcal
Protein39 g
Carbohydrates234 g
Fiber45 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium3402 mg
Potassium5538 mg
Calcium612 mg
Iron83 mg
Magnesium408 mg
Phosphorus735 mg
Zinc6 mg
Copper12 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A0 mcg
Vitamin B63.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)17 mg
Folate136 mcg
Water1059 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 1. The excerpt below is the record exactly as published.
Stewed Rabbit and Potatoes Cook the rabbit as in foregoing recipe, adding 3 lbs. or more of sliced potatoes
Cook this with the app: pantry check, scaling, and the assistant.