Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Rabbit | not in our table | 0 |
| Mace | 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
- 1-1/2 pint of milk
- 4 tablespoonfuls of the milk
- 2 very young rabbits
- half grown
- 1 blade of mace
- 1 dessertspoonful of flour
- 4 meals
Directions
1874. INGREDIENTS.--2 very young rabbits, not nearly half grown; 1-1/2 pint of milk, 1 blade of mace, 1 dessertspoonful of flour, a little salt and cayenne.
_Mode_.--Mix the flour very smoothly with 4 tablespoonfuls of the milk, and when this is well mixed, add the remainder. Cut up the rabbits into joints, put them into a stewpan, with the milk and other ingredients, and simmer them _very gently_ until quite tender. Stir the contents from time to time, to keep the milk smooth and prevent it from burning. 1/2 hour will be sufficient for the cooking of this dish.
_Time_.--1/2 hour. _Average cost_, from 1s. to 1s. 6d. each.
_Sufficient_ for 3 or 4 meals. _Seasonable_ from September to February.