Curried Venison

Name: Curried Venison
Ingredients: Cut up 3 lbs. of lean venison; Peel and chop three tomatoes; one large tablespoonful of flour; three finely chopped onions; a large teaspoonful of Madras curry paste or curry powder; a teaspoonful of light brown sugar; a chopped apple; two large tablespoonfuls of well-washed rice; a pint of milk

From Paper-bag cookery, 1911

Presented as published in 1911. 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

2389Calories

340 gProtein

131 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories2389 kcal

Protein340 g

Carbohydrates131 g

Fiber16 g

Sugars74 g

Total Fat50 g

Saturated Fat22 g

Monounsaturated Fat13 g

Polyunsaturated Fat7.5 g

Omega-30.1 g

Cholesterol1215 mg

Sodium919 mg

Potassium6796 mg

Calcium838 mg

Iron50 mg

Magnesium476 mg

Phosphorus3519 mg

Zinc32 mg

Copper4 mg

Manganese2.1 mg

Vitamin D4.7 mcg

Vitamin C90 mg

Vitamin A311 mcg

Vitamin E5.6 mg

Vitamin K48 mcg

Vitamin B66.3 mg

Vitamin B1288 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)7.5 mg

Niacin (B3)92 mg

Folate259 mcg

Choline147 mg

Caffeine0 mg

Water2332 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 14. The excerpt below is the record exactly as published.

Curried Venison. — Cut up 3 lbs. of lean venison (mutton or beef can be used instead). Peel and chop three tomatoes, and add one SOYER’S PAPER-BAG COOKERY 49 large tablespoonful of flour, three finely chopped onions, a large teaspoonful of Madras curry paste or curry powder, a teaspoonful of light brown sugar, a chopped apple, two large tablespoonfuls of well-washed rice, and a pint of milk

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