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Broiled Venison
From The new practical housekeeping, 1890
Serves 1
For vegetables, serve with baked potatoes and stewed mushrooms.
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
544Calories
104 gProtein
0 gCarbs
22 gFat
Full nutrition (31 nutrients)
Calories544 kcal
Protein104 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat4.3 g
Monounsaturated Fat3 g
Polyunsaturated Fat2.1 g
Cholesterol417 mg
Sodium233 mg
Potassium1445 mg
Calcium25 mg
Iron15 mg
Magnesium105 mg
Phosphorus919 mg
Zinc9.5 mg
Copper1.1 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K5 mcg
Vitamin B61.7 mg
Vitamin B1229 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.2 mg
Niacin (B3)29 mg
Folate18 mcg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 280. The excerpt below is the record exactly as published.
Broiled Venison. — Cut thin slices from the loin or take cutlets from the leg, season with pepper and salt and broil quickly on but- tered gridiron. Or bread tne slices before broiling. Dish on hot platter with bit of butter under each
Cook this with the app: pantry check, scaling, and the assistant.