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Frizzled Venison
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Can be frizzled at the table in a chafing-dish.
Presented as published in 1885. 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
544Calories
104 gProtein
0 gCarbs
22 gFat
Full nutrition (31 nutrients)
Calories544 kcal
Protein104 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat4.3 g
Monounsaturated Fat3 g
Polyunsaturated Fat2.1 g
Cholesterol417 mg
Sodium233 mg
Potassium1445 mg
Calcium25 mg
Iron15 mg
Magnesium105 mg
Phosphorus919 mg
Zinc9.5 mg
Copper1.1 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K5 mcg
Vitamin B61.7 mg
Vitamin B1229 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.2 mg
Niacin (B3)29 mg
Folate18 mcg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 167. The excerpt below is the record exactly as published.
FRIZZLED VENISON. Shave about a pound of venison from the leg, or from any lean part of the carcass ; put in a frying-pan over the fire a heaping tablespoonful of butter and two of currant-jelly, and 300 PRACTICAL AMERICAN COOKERY. when they are hot put in the shaved venison; season it rather highly with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.