French Spiced Venison

Name: French Spiced Venison
Ingredients: the venison; a cup of melted butter; 1 onion sliced; a cup of hot water; a glass of sherry; some thyme; some parsley; the juice of a lemon

From 365 foreign dishes, 1908

Presented as published in 1908. 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

1962Calories

4 gProtein

42 gCarbs

175 gFat

Full nutrition (34 nutrients)

Calories1962 kcal

Protein4 g

Carbohydrates42 g

Fiber2.6 g

Sugars9.1 g

Total Fat175 g

Saturated Fat109 g

Monounsaturated Fat50 g

Polyunsaturated Fat6.5 g

Omega-30.7 g

Cholesterol463 mg

Sodium58 mg

Potassium490 mg

Calcium112 mg

Iron0.9 mg

Magnesium43 mg

Phosphorus116 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A1473 mcg

Vitamin E5 mg

Vitamin K16 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate35 mcg

Choline50 mg

Caffeine0 mg

Water576 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 5. The excerpt below is the record exactly as published.

French Spiced Venison. Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking-pan. Pour over a cup of melted butter; add i Onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water. Let bake, covered, in a hot oven. Baste often with the sauce when nearly done. Sprinkle with flour; add a glass of sherry

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