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Hashed Venison
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve very hot.
Presented as published in 1887. 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
441Calories
82 gProtein
3 gCarbs
20 gFat
Full nutrition (32 nutrients)
Calories441 kcal
Protein82 g
Carbohydrates3.3 g
Fiber0.1 g
Sugars0 g
Total Fat20 g
Saturated Fat3.4 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.7 g
Cholesterol333 mg
Sodium183 mg
Potassium1142 mg
Calcium21 mg
Iron12 mg
Magnesium83 mg
Phosphorus725 mg
Zinc7.5 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0.7 mg
Vitamin K3.9 mcg
Vitamin B61.3 mg
Vitamin B1222 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.7 mg
Niacin (B3)23 mg
Folate21 mcg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 157. The excerpt below is the record exactly as published.
Hashed Venison. Season well with salt and pepper a pint and a half of coarse-chopped venison. Put two table-spoonfuls of butter into a frying-pan, and when it becomes hot, add a table-spoonful of chopped onion. Cook the onion until it becomes brown; then add a large table-spoonful of flour, and stir until the sauce is smooth and frothy. Draw the pan back to a cooler part of the range, and gradually add a cupful and a half of stock
Cook this with the app: pantry check, scaling, and the assistant.