Frenchdinnerdairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Rabbit with Brown Sauce
From Cookery for every household, 1914
Serves 1
Mushrooms or tomato puree can be added for flavor.
Presented as published in 1914. 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
481Calories
19 gProtein
50 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein19 g
Carbohydrates50 g
Fiber5.1 g
Sugars13 g
Total Fat23 g
Saturated Fat7.7 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol52 mg
Sodium449 mg
Potassium673 mg
Calcium81 mg
Iron2.8 mg
Magnesium50 mg
Phosphorus265 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C22 mg
Vitamin A6.2 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B122.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.4 mg
Folate104 mcg
Choline45 mg
Caffeine0 mg
Water315 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 469. The excerpt below is the record exactly as published.
Stewed Rabbit with Brown Sauce 1 rabbit. 2 or 3 oz. bacon. 1 oz. flour. 2 onions. 1 pt. stock. A pinch of nutmeg. Salt. Pepper
Cook this with the app: pantry check, scaling, and the assistant.