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Marinade for Venison

Name: Marinade for Venison
Yield: 6 servings
Ingredients: one pint of wine vinegar; one pint of olive oil; three red onions; two sliced carrots; three garlic cloves; six sprigs of parsley; two branches of white celery; six cloves; ten peppercorns; two bay-leaves; one small branch of thyme

From Harper's cook book encyclopædia, 1902

Serves 6

The leg must be basted every fifteen minutes while roasting.

Presented as published in 1902. 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

47Calories

1 gProtein

8 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories47 kcal

Protein0.9 g

Carbohydrates7.6 g

Fiber2.8 g

Sugars1.5 g

Total Fat0.8 g

Saturated Fat11 g

Monounsaturated Fat50 g

Polyunsaturated Fat6.8 g

Omega-30.5 g

Cholesterol0 mg

Sodium35 mg

Potassium183 mg

Calcium52 mg

Iron1.3 mg

Magnesium22 mg

Phosphorus24 mg

Zinc0.2 mg

Copper0.1 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C5.4 mg

Vitamin A177 mcg

Vitamin E0.6 mg

Vitamin K44 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate8.6 mcg

Choline4 mg

Caffeine0 mg

Water104 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 216. The excerpt below is the record exactly as published.

One pint of wine vinegar, one pint of olive oil, three red onions, sliced, two sliced car- rots, three garlic cloves, six sprigs of parsley, two branches of white celery, six cloves, ten peppercorns, two bay- leaves, one small branch of thyme

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