Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 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
- 2 cup vinegar
- 2 tablespoons flour
- 2 tablespoons fine cracker crumbs
- 1 tablespoon sugar
- 1 tablespoon of catsup
- a tablespoon of half lard
- 6 cloves
- 2 inch bacon
- half vinegar
- 2 onions
- 5 cloves
- half lard
- vinegar
- salt
- pepper
- cloves
- sage
- nutmeg
Directions
Mrs. L. K. Schweeting, Oxford, Ohio.
Cover rabbit with water and l/2 cup vinegar; add salt and pepper to taste ; Yi cup catsup, i small onion, I apple, i carrot, tomatoes or i cup of canned tomatoes, I tablespoon sugar, left- over jellies, 6 cloves, and x/2 inch bacon.
Remove rabbit, strain gravy, thicken with brown flour, add butter size of walnut.
HASEN PFEFFER No. i. Mrs. Herman Kutter.
Cut i rabbit into pieces, clean, and prepare as follows, letting stand over night: Rub meat with salt; place in an earthen dish with cut onions, carrots, celery root, laurel leaves and lemon peel, cloves, peppercorns, pine leaves, and cover with good vinegar, pressing down tightly together. Take out next day, add water, a little salt and pepper; put lard or butter, a table- spoonful, into a skillet with 2 tablespoons flour, 2 tablespoons fine cracker crumbs, and a little sage; brown all together; do not burn. Stir it into the meat, and boil until tender. Arrange rabbit on a platter and stir sauce over it. Serve with German- fried potatoes.
HASEN PFEFFER No. 2.
Mrs. George Rupp.
Put rabbit in half vinegar and half water ; add bay leaves, nutmeg, 2 onions, salt, and 4 or 5 cloves. This should be left for several days.
To a tablespoon of half lard and butter add 1 tablespoon sugar; brown to a golden brown; then add a heaping tablespoon flour ; let this get good and brown ; then add some of the vine- gar and beat well to get it nice and smooth; add 1 tablespoon of catsup, Worcestershire sauce; if too> stiff, add water. Fry rabbit nice and brown ; add to the dressing and simmer from 1 to 2 hours.
Meats. 63