Mutton, Venison Style

Name: Mutton, Venison Style
Ingredients: Cut roasted or boiled mutton in thin slices; four tablespoonfuls of tomato ketchup; one tablespoonful of tarragon vinegar; four tablespoonfuls of currant jelly; a tablespoonful of butter; half a teaspoonful of salt; a sprinkling of pepper

From My best 250 recipes, 1907

Presented as published in 1907. 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

1385Calories

81 gProtein

69 gCarbs

98 gFat

Full nutrition (34 nutrients)

Calories1385 kcal

Protein81 g

Carbohydrates69 g

Fiber6.8 g

Sugars41 g

Total Fat98 g

Saturated Fat38 g

Monounsaturated Fat35 g

Polyunsaturated Fat7.1 g

Omega-30 g

Cholesterol349 mg

Sodium2106 mg

Potassium1643 mg

Calcium191 mg

Iron10 mg

Magnesium156 mg

Phosphorus798 mg

Zinc16 mg

Copper0.9 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.7 mg

Vitamin B1211 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)28 mg

Folate91 mcg

Choline8 mg

Caffeine0 mg

Water368 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 30. The excerpt below is the record exactly as published.

MUTTON, VENISON STYLE Cut roasted or boiled mutton in thin slices. Put into the chafing-dish four tablespoonfuls of io8 My Best 250 Recipes tomato ketchup, one tablespoonful of tarragon vinegar, four tablespoonfuls of currant jelly and a tablespoonful of butter; stir all these ingredi- ents until hot. Put in sufficient mutton to satu- rate the sauce thoroughly; add half a teaspoonful of salt and a sprinkling of pepper

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