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Grilled Venison Cutlets a la Corinthienne
From The Swedish, French, American cook book, 1918
Serves 2
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
15Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories15 kcal
Protein2.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium6.4 mg
Potassium40 mg
Calcium0.6 mg
Iron0.4 mg
Magnesium2.9 mg
Phosphorus25 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate0.5 mcg
Caffeine0 mg
Water9.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 363. The excerpt below is the record exactly as published.
Grilled Venison Cutlets a la Corinthienne Cotelettes de Venaison grillees, a la Corinthienne Cut very thin slices from the leg of venison, put on a broiler and broil until golden brown on both sides. Arrange on a platter; pour AMERICAN COOK BOOK over some melted butter; sprinkle with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.