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Fried Game
From The new practical housekeeping, 1890
Serves 2
Excellent when fried by immersion.
Presented as published in 1890. 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
225Calories
0 gProtein
0 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories225 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat8.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Cholesterol25 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline21 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 268. The excerpt below is the record exactly as published.
Half drippings and half lard
Cook this with the app: pantry check, scaling, and the assistant.