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Young Rabbits in Curl Papers
From The thorough good cook, 1895
Serves 2
Adjust seasoning to taste if avoiding oil and garlic.
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
39Calories
5 gProtein
1 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories39 kcal
Protein5.2 g
Carbohydrates0.7 g
Fiber0.1 g
Sugars0 g
Total Fat1.4 g
Saturated Fat0.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2 g
Omega-30.5 g
Cholesterol14 mg
Sodium11 mg
Potassium85 mg
Calcium3.7 mg
Iron0.4 mg
Magnesium5 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin B60.1 mg
Vitamin B121.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate2 mcg
Water27 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 123. The excerpt below is the record exactly as published.
Young Babbits in Curl Papers. Take off the legs of tender young rabbits, and put them to soak some hours with parsley, chives, mushrooms, half a clove of garlic, the whole chopped fine and mixed Avith salt, pepper, a little tarragon vinegar, and a table- spoonful of Lucca o
Cook this with the app: pantry check, scaling, and the assistant.