Stewed Rabbit

Name: Stewed Rabbit
Ingredients: 1 Rabbit; ½ lb. Bacon, or Pork if liked; 4 Onions; Hot Water; 2 ozs. of Dripping; 1 oz. of Flour; 1 dessert-spoonful of Sauce; 1 teaspoonful of Salt; ½ teaspoonful of Pepper

From Instruction in cookery (London School Board receipts), 1890

One ounce of tapioca may be used for extra thickening.

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

1748Calories

41 gProtein

79 gCarbs

142 gFat

Full nutrition (34 nutrients)

Calories1748 kcal

Protein41 g

Carbohydrates79 g

Fiber10 g

Sugars26 g

Total Fat142 g

Saturated Fat46 g

Monounsaturated Fat60 g

Polyunsaturated Fat26 g

Omega-30.5 g

Cholesterol208 mg

Sodium4061 mg

Potassium1386 mg

Calcium164 mg

Iron3.8 mg

Magnesium99 mg

Phosphorus583 mg

Zinc3.8 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D3.6 mcg

Vitamin C44 mg

Vitamin A25 mcg

Vitamin E2.8 mg

Vitamin K4.3 mcg

Vitamin B61.3 mg

Vitamin B121.1 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)12 mg

Folate160 mcg

Choline214 mg

Caffeine0 mg

Water644 g

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board. The excerpt below is the record exactly as published.

Stewed Rabbit ... 7 7. Stewed Leg of Beef ... ... 10 10. Stewed Beef and Bice ... 13 34. Stewed Vegetable Marrow ... ... 29 95. Stewed Tripe and Onions ... 63 72. Suet Pudding ... 50 62. Sultana and Crumb Pudding ... 45 T. 66. Tapioca Pudding ... 47 17. Tea, Beef, Quick ... 17 101. Tea, Bran ... 66 56. Tea Cakes, Yorkshire ... 41 68. Teacup Pudding ... 48 8. Toad in the Hole ... 11 304. Toast and Water ... 67 95. Tripe, Stewed, and Onions ... ... 63 V. No. of Receipt. page 12. Veal Stuffing and Steak Pie ... 14 30. Vegetable Soup ... ... ... 26 29. Vegetable Soup, Good ... ... 25 28. Vegetable Soup, French ... ... 24 34. Vegetable Marrow, Stewed ... ... 26 w. 100. Water, Barley ... 65 103. Wine Whey or Treacle Posset ... 67 Y. 56. Yorkshire Tea Cakes • • • ... 41 67. Yorkshire Pudding ... ... 48 INSTRUCTION IN COOKERY BOOK OF RECEIPTS. (i) STEWED RABBIT. Ingredients : — 1 Rabbit. \ lb. Bacon, or Pork if liked. 4 Onions. Hot Water. 2 ozs. of Dripping. 1 oz. of Flour. 1 dessert-spoonful of Sauce. 1 teaspoonful of Salt. £ teaspoonful of Pepper.

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