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Cooked Marinade for Venison

Name: Cooked Marinade for Venison
Yield: 10 servings
Ingredients: 4 Ib. of minced carrots.; $ Ib. of minced onions.; 2 oz. of minced shallots.; 1 crushed garlic clove.; 1 faggot, including 1 oz. of parsley stalks, 2 sprigs of rosemary, as much thyme, and 2 bay leaves.

From A guide to modern cookery, 1909

Serves 10

In summer, the marinade may decompose due to blood in the meat; boil every two or three days to prevent this.

Presented as published in 1909. 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

78Calories

1 gProtein

16 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories78 kcal

Protein1.4 g

Carbohydrates16 g

Fiber6.6 g

Sugars8.5 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium592 mg

Potassium392 mg

Calcium69 mg

Iron1.1 mg

Magnesium23 mg

Phosphorus64 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C5.3 mg

Vitamin A1535 mcg

Vitamin E1.8 mg

Vitamin K25 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate25 mcg

Choline17 mg

Caffeine0 mg

Water190 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 43. The excerpt below is the record exactly as published.

COOKED MARINADE FOR VENISON Quantities Required for Five Quarts. 4 Ib. of minced carrots. 1 faggot, including 1 oz. of pars- $ Ib. of minced onions. ley stalks, 2 sprigs of rose- 2 oz. of minced shallots. mary, as much thyme, and 1 crushed garlic clove.

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