The Wanderer's Rabbit No. 1
From Dressed game and poultry à la mode, 1888
Serve immediately.
Presented as published in 1888. 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
380Calories
13 gProtein
1 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein13 g
Carbohydrates0.6 g
Fiber0.3 g
Sugars0.3 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.5 g
Omega-30.2 g
Cholesterol63 mg
Sodium721 mg
Potassium202 mg
Calcium14 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus161 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C1.8 mg
Vitamin A14 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate1.4 mcg
Choline46 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.
The Wanderer's Rabbit. No. I. Divide a rabbit into pieces of convenient size, put them into a saucepan in which half a dozen slices of bacon are cooking. As soon as the meat is beginning to brown, pour a wineglass and a half of brandy into the saucepan, and set fire to it. When the fire has burnt out, add a little pepper, salt, a bay leaf, and a bit of thyme
Cook this with the app: pantry check, scaling, and the assistant.