Marinade for Venison Cutlets

Name: Marinade for Venison Cutlets
Ingredients: One minced carrot; one onion; one clove of garlic; a little parsley; thyme; pepper; salt; wetted with a little salad oil

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

92Calories

3 gProtein

21 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories92 kcal

Protein2.5 g

Carbohydrates21 g

Fiber4.4 g

Sugars9.2 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium47 mg

Potassium411 mg

Calcium54 mg

Iron0.5 mg

Magnesium22 mg

Phosphorus65 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A501 mcg

Vitamin E0.4 mg

Vitamin K8.5 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate40 mcg

Choline14 mg

Caffeine0 mg

Water190 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 94. The excerpt below is the record exactly as published.

O MARINADE VENISON CUTLETS U>REPARE the cutlets as above, and, after trimming and previous to cooking, lay for five or six hours upon them the following mari- nade : — 307 THE DUDLEY RECIPES One minced carrot, one onion, one clove of garlic, a little parsley, thyme, pepper and salt wetted with a little salad oil

Cook this with the app: pantry check, scaling, and the assistant.