Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
| Water | not in our table | 0 |
| Rabbit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four sprigs thyme
- three slices lemon
- one tablespoon salt
- one teaspoon pickling spices
- one-half pound prunes
- half pound ginger snaps softened in a little cold water
- one tablespoon butter
- one-half cup blanched almonds
- two rabbits into pieces
- one large onion sliced
- one-half celery root sliced
- two bay leaves
- one small carrot sliced
- one-fourth cup seeded raisins may be added to gravy
Directions
RABBIT WITH DARK GRAVY— Cut two rabbits into pieces, place in large bowl, and cover with equal parts of vinegar and water; one large onion sliced, four sprigs thyme, one-half celery root sliced, three slices lemon, one or two bay leaves, one small carrot sliced, one tablespoon salt, one teaspoon pickling spices. Allow this to soak one or two days. Put to boil, add one-half pound prunes, boil until rabbits are tender. Remove the rabbits. Thicken gravy with one- half pound ginger snaps softened in a little cold water. Brown one tablespoon butter and one of sugar, add to gravy. Boil until smooth. Strain and add the rabbit. Bring to boil and serve with dumplings. One-half cup blanched almonds and one-fourth cup seeded raisins may be added to gravy.