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Currant Sauce for Venison
From Miss Cameron's cookery book, 1898
Serves 1
The cloves should be tied in muslin and removed before serving.
Presented as published in 1898. 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
358Calories
4 gProtein
39 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein3.6 g
Carbohydrates39 g
Fiber10 g
Sugars2.7 g
Total Fat28 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Omega-30.2 g
Cholesterol66 mg
Sodium141 mg
Potassium830 mg
Calcium256 mg
Iron5.9 mg
Magnesium125 mg
Phosphorus139 mg
Zinc1.3 mg
Copper0.2 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C103 mg
Vitamin A9.2 mcg
Vitamin E3.2 mg
Vitamin K44 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate16 mcg
Choline27 mg
Caffeine0 mg
Water276 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 38. The excerpt below is the record exactly as published.
Currant Sauce for Venison. 'wo oz. currants, 1 tablespoonfuil of breadcrumbs, 6 8, 1 oz. butter, 1 glass of port me. Y>& Vcl *. *»asfe\iu&. 100 MISS CAMERON'S COOKERY BOOK. and simmer for fifteen minutes, stirring till smooth, and » in a tureen. The cloves
Cook this with the app: pantry check, scaling, and the assistant.