gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Curried Venison
From Banquets of the nations, 1911
Serves 4
For European cookery, keep out the garlic and lard.
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
333Calories
30 gProtein
23 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories333 kcal
Protein30 g
Carbohydrates23 g
Fiber6.4 g
Sugars11 g
Total Fat13 g
Saturated Fat5.2 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.8 g
Cholesterol110 mg
Sodium991 mg
Potassium794 mg
Calcium67 mg
Iron5.2 mg
Magnesium51 mg
Phosphorus312 mg
Zinc2.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C19 mg
Vitamin A2.2 mcg
Vitamin E0.4 mg
Vitamin K3 mcg
Vitamin B60.7 mg
Vitamin B127.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate54 mcg
Choline22 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 224. The excerpt below is the record exactly as published.
Curried Venison.) Cut in pieces twice the size of dice as much fresh venison as will fill two teacups. Extract the juice of pieces of green ginger with salt. Slice ten small button 563 BANQUETS OF THE NATIONS onions, and put all the above in a pan with three table- spoonfuls of lard, seasoning with a little coriander and caraway, a sliced large green chilli, and a pinch of sugar. Fry all together, adding salt to taste
Cook this with the app: pantry check, scaling, and the assistant.