Zephyr of Rabbit
From The handy dictionary of cookery, 1890
See Rules for Steaming.
Presented as published in 1890. 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
473Calories
9 gProtein
5 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein8.7 g
Carbohydrates4.8 g
Fiber0 g
Sugars0.2 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol307 mg
Sodium95 mg
Potassium182 mg
Calcium100 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus166 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 108. The excerpt below is the record exactly as published.
Zephyr of Rabbit. Take a nice young rabbit, remove the skin. Well wash the rabbit, cut up all the meat very finely, pound it in a mortar, pass it through a hair sieve with two tablespoonfuls of stock made from the bones. Whip up a quarter of a pint of cream to a stiff froth ; add to it the rabbit, one egg, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.