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To Broil a Rabbit in the Oven
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
113Calories
3 gProtein
0 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories113 kcal
Protein2.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat12 g
Saturated Fat7 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol36 mg
Sodium7 mg
Potassium45 mg
Calcium5.3 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate1.4 mcg
Choline2.5 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 16. The excerpt below is the record exactly as published.
To Broil a Rabbit in the Oven. — Spread the prepared rabbit open, flatten with a rolling-pin or mallet, lay inside down in a roasting pan, and broil in a hot oven like a chicken. When the rabbit is thoroughly cooked pour into the roasting pan two or three tablespoonfuls of hot water, add two of melted butter and one of minced parsley, let simmer a few minutes, season to taste with pepper and salt
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