Stewed Rabbit
From Camp cookery (Milam, for Boy Scouts), 1918
The older rabbits may be stewed.
Presented as published in 1918. 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
180Calories
5 gProtein
42 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories180 kcal
Protein5 g
Carbohydrates42 g
Fiber7.7 g
Sugars19 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7046 mg
Potassium668 mg
Calcium136 mg
Iron1 mg
Magnesium55 mg
Phosphorus131 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate86 mcg
Choline27 mg
Caffeine0 mg
Water1346 g
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 22. The excerpt below is the record exactly as published.
Stewed Rabbit The older rabbits may be stewed. Clean, wash, cut into joints and soak rabbit in salt and water, (one tablespoon salt to one quart water). Put in kettle with cold water enough to cover, salt slightly and stew until tender. Boiled onions (three medium sized to on
Cook this with the app: pantry check, scaling, and the assistant.