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Stewed Squirrel
From The new practical housekeeping, 1890
Serves 3
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
50Calories
0 gProtein
2 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein0.3 g
Carbohydrates2 g
Fiber0 g
Sugars0 g
Total Fat4.6 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Cholesterol4.3 mg
Sodium4.8 mg
Potassium5.1 mg
Calcium5.2 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Choline2.3 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 279. The excerpt below is the record exactly as published.
Stewed Squirrel, — Skin as rabbits (see recipe) and cut in pieces, discarding the head ; lay them in cold water ; put a large tablespoon lard in a 6tewpan,withan onion sliced, and a tablespoon of flour ; let fry until the flour is brown, then put in a pint of water the squirrel seasoned "with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.