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Curried Venison

Name: Curried Venison
Yield: 5 servings
Ingredients: three pounds of lean venison; three tomatoes; one large tablespoonful of flour; three finely-chopped onions; a large teaspoonful of Madras curry paste; a teaspoonful of Demerara sugar; a chopped apple; two tablespoonfuls of well-washed rice; a pint of milk

From Soyer's standard cookery, 1912

Serves 5

Presented as published in 1912. 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

478Calories

68 gProtein

26 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories478 kcal

Protein68 g

Carbohydrates26 g

Fiber3.2 g

Sugars15 g

Total Fat10 g

Saturated Fat4.5 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol243 mg

Sodium184 mg

Potassium1363 mg

Calcium167 mg

Iron10 mg

Magnesium95 mg

Phosphorus704 mg

Zinc6.5 mg

Copper0.8 mg

Manganese0.4 mg

Vitamin D0.9 mcg

Vitamin C18 mg

Vitamin A63 mcg

Vitamin E1.1 mg

Vitamin K9.8 mcg

Vitamin B61.3 mg

Vitamin B1218 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)18 mg

Folate52 mcg

Choline30 mg

Caffeine0 mg

Water468 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 133. The excerpt below is the record exactly as published.

Curried Venison. Cut up three pounds of lean venison (mutton or beef can be used instead). Peel and chop three tomatoes, and add one large tablespoonful of flour, three finely-chopped onions, a large teaspoonful of Madras curry paste, a teaspoonful of Demerara sugar, a chopped apple, two tablespoonfuls of well- washed rice, and a pint of milk

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