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Longe de Chevreuil a la Puree de Tomate
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
51Calories
5 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein4.6 g
Carbohydrates6.8 g
Fiber1.2 g
Sugars4.3 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium503 mg
Potassium317 mg
Calcium14 mg
Iron1.4 mg
Magnesium22 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate1.5 mcg
Choline2.4 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 322. The excerpt below is the record exactly as published.
Longe de Chevreuil a la Puree de Tomate.— Braised loin of venison with tomato puree, mixed with a small quantity of sauce marinade
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