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Plain Salami of Game
From The Cook County cook book, 1912
Serves 6
Can warm up any cold game in this sauce.
Presented as published in 1912. 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
75Calories
4 gProtein
9 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein3.6 g
Carbohydrates9 g
Fiber2 g
Sugars1.6 g
Total Fat3.3 g
Saturated Fat1.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol2.4 mg
Sodium625 mg
Potassium138 mg
Calcium24 mg
Iron1.3 mg
Magnesium12 mg
Phosphorus38 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A2.7 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline7.2 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 203. The excerpt below is the record exactly as published.
PLAIN SALAMI OF GAME.— This can be made from re- mains of roasted game, but to have it in perfection the birds should be only half roasted. Carve them very neatly and remove every bit of skin and fat from the legs, wings and breasts; bruise the bodies well, and put them with the skin and trimmings into a slewpan; add 2 sliced onions, 1 bay leaf, 1 small blade of mace, and a few peppercorns. Pour over these ingredients a full pt. of veal gravy, broth or stock, and boil sharply, until reduced almost half; now strain the gravy, skim off the fat, add a little cayenne and lemon juice
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