Stewed Rabbit
From Artizan recipes, 1896
After cutting up the bacon, pour a little boiling water over it to remove salt.
Presented as published in 1896. 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
583Calories
20 gProtein
46 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein20 g
Carbohydrates46 g
Fiber8.5 g
Sugars19 g
Total Fat37 g
Saturated Fat14 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.4 g
Omega-30.3 g
Cholesterol71 mg
Sodium725 mg
Potassium904 mg
Calcium289 mg
Iron2.6 mg
Magnesium84 mg
Phosphorus370 mg
Zinc2.3 mg
Copper0.2 mg
Manganese6.5 mg
Vitamin D1.5 mcg
Vitamin C22 mg
Vitamin A49 mcg
Vitamin E1.4 mg
Vitamin K15 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate72 mcg
Choline84 mg
Caffeine0 mg
Water416 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 4. The excerpt below is the record exactly as published.
Stewed Rabbit. Ingredients. One Rabbit. Three ounces of Bacon. Quarter pint of Milk. Two Onions. One tablespoonful of Flour. Two Cloves. Salt, Water and Pepper
Cook this with the app: pantry check, scaling, and the assistant.