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White Gibelots of Rabbits
From The thorough good cook, 1895
Serves 1
For a whiter gibelot, blanch rabbits before cooking.
Presented as published in 1895. 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
469Calories
42 gProtein
16 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein42 g
Carbohydrates16 g
Fiber0 g
Sugars4.5 g
Total Fat25 g
Saturated Fat7.9 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol780 mg
Sodium648 mg
Potassium704 mg
Calcium127 mg
Iron5.2 mg
Magnesium45 mg
Phosphorus576 mg
Zinc3.8 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.5 mg
Vitamin A322 mcg
Vitamin E2.2 mg
Vitamin K1.1 mcg
Vitamin B60.7 mg
Vitamin B125.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.1 mg
Folate123 mcg
Choline610 mg
Caffeine0 mg
Water411 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 159. The excerpt below is the record exactly as published.
White Gibelots of Rabbits. Take two young rabbits and make a gibelot, but after having dredged with flour and moistened with broth, let the wdiole stew for about an hour. Next take off all the scum and fat ; shift the members into another stew-pan ; reduce the sauce, strain it through a tammy over the members, lay the gibelot on the fire, and wdien it boils, thicken it with the yolks of four eggs and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.