Marinade for Roedeer or Hare

Name: Marinade for Roedeer or Hare
Ingredients: an onion; a carrot; a large wineglassful of vinegar; about a pint of water; a little crushed black pepper; thyme; bay leaf; parsley

From The Dudley book of cookery and household recipes, 1909

Ensure to free the joint from moisture before cooking.

Presented as published in 1909. 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

88Calories

2 gProtein

21 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories88 kcal

Protein2.4 g

Carbohydrates21 g

Fiber4.6 g

Sugars9.2 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium63 mg

Potassium436 mg

Calcium79 mg

Iron1 mg

Magnesium30 mg

Phosphorus67 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A513 mcg

Vitamin E0.4 mg

Vitamin K41 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate44 mcg

Choline15 mg

Caffeine0 mg

Water662 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 31. The excerpt below is the record exactly as published.

MARINADE FOR ROEDEER OR HARE UT an onion and a carrot into dice, and fry them a light brown. Put into the same pan a little crushed black pepper, thyme, bay leaf, and parsley. Fry for one minute, and add a large wineglassful of vinegar and about a pint of water

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