Mock Venison a la Murrey
From The bachelor and the chafing dish, 1895
Presented as published in 1895. 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
407Calories
11 gProtein
33 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories407 kcal
Protein11 g
Carbohydrates33 g
Fiber0.3 g
Sugars14 g
Total Fat15 g
Saturated Fat4.9 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.9 g
Cholesterol52 mg
Sodium56 mg
Potassium278 mg
Calcium21 mg
Iron1.3 mg
Magnesium26 mg
Phosphorus111 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate12 mcg
Choline2.6 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 28. The excerpt below is the record exactly as published.
Mock Venison a la Murrey. — A heaping tea- spoonful of butter was put in the handled dish and worked with a spoon until it began to cream and foam ; then two very thick slices from a well-hung leg of mutton were put in; turned in the butter 86 The Bachelor and the Chafing-dish. once or twice, seasoned with salt, Cayenne, two tablespoonfuls of currant jelly, and a gill of port
Cook this with the app: pantry check, scaling, and the assistant.