Stewed Rabbits in Milk
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Stir occasionally to keep milk smooth.
Presented as published in 1902. 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
448Calories
24 gProtein
36 gCarbs
23 gFat
Full nutrition (30 nutrients)
Calories448 kcal
Protein24 g
Carbohydrates36 g
Sugars35 g
Total Fat23 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium278 mg
Potassium1100 mg
Calcium900 mg
Iron0.1 mg
Magnesium88 mg
Phosphorus741 mg
Zinc3.1 mg
Copper0 mg
Manganese0 mg
Vitamin D7 mcg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.9 mg
Folate4.2 mcg
Choline130 mg
Water644 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 101. The excerpt below is the record exactly as published.
STEWED RABBITS IN MILK. Two very young rabbits, not Dearly half grown; one and one-naif pints of milk, one blade of mace, one dessertspoon- ful of flour, a little salt and Cayenne
Cook this with the app: pantry check, scaling, and the assistant.