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Broiled Venison

Name: Broiled Venison
Yield: 1 servings
Ingredients: Cut thin slices of venison; mix stale crumbs of bread; pepper; salt; egg the slices

From The household (of the Detroit free press), 1886

Serves 1

Presented as published in 1886. 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

270Calories

19 gProtein

30 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories270 kcal

Protein19 g

Carbohydrates30 g

Fiber1.4 g

Sugars3.4 g

Total Fat7.6 g

Saturated Fat2.3 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol212 mg

Sodium373 mg

Potassium235 mg

Calcium156 mg

Iron3.9 mg

Magnesium29 mg

Phosphorus227 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B122.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.8 mg

Folate25 mcg

Choline147 mg

Caffeine0 mg

Water82 g

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 423. The excerpt below is the record exactly as published.

BROILED VENISON. Cut thin slices, mix stale crumbs of bread with pepper and salt, egg the slices

Cook this with the app: pantry check, scaling, and the assistant.