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Stuffing for Rabbits
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
613Calories
38 gProtein
39 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein38 g
Carbohydrates39 g
Fiber7.1 g
Sugars11 g
Total Fat34 g
Saturated Fat10 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol555 mg
Sodium3103 mg
Potassium578 mg
Calcium245 mg
Iron5.3 mg
Magnesium68 mg
Phosphorus443 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D2.7 mcg
Vitamin C41 mg
Vitamin A260 mcg
Vitamin E1.6 mg
Vitamin K413 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate156 mcg
Choline400 mg
Caffeine0 mg
Water488 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 26. The excerpt below is the record exactly as published.
STUFFING FOR RABBITS— Peel two onions and boil, when they are tender drain and mince them. Chop one-half pound pickled pork and few fine herbs, stir them in with the onions, then stir in the yolks of two eggs and add a sufficient quantity breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.