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Garnished Saddle of Venison
From The Swedish, French, American cook book, 1918
Serves 6
This is an expensive piece of meat, suitable for a dinner party.
Presented as published in 1918. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories5 kcal
Protein1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol3.5 mg
Sodium2.1 mg
Potassium13 mg
Calcium0.2 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus8.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.2 mcg
Caffeine0 mg
Water3.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 361. The excerpt below is the record exactly as published.
Garnished Saddle of Venison ( Selle de Venaison garnie ) Select a nice saddle of venison that has been hanging for a long time, beat well with a rolling pin and tie up plump; put in a pan with some onions, carrots, pepper, salt, and some water
Cook this with the app: pantry check, scaling, and the assistant.