Potted Game
From The complete Indian housekeeper & cook, 1898
Keeps for months if raw game is used.
Presented as published in 1898. 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
76Calories
2 gProtein
18 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories76 kcal
Protein1.8 g
Carbohydrates18 g
Fiber8.7 g
Sugars0.6 g
Total Fat3.3 g
Saturated Fat1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium69 mg
Potassium258 mg
Calcium159 mg
Iron3 mg
Magnesium65 mg
Phosphorus26 mg
Zinc0.6 mg
Copper0.1 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A2.1 mcg
Vitamin E2.2 mg
Vitamin K36 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate6.3 mcg
Choline9.4 mg
Caffeine0 mg
Water5.6 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 204. The excerpt below is the record exactly as published.
Potted Game.— The remains of baron of hare, partridges pounded, mixed with a little strong gravy, aiul seasoned with spices, and tlien every 4 units mixed with intif n and rubbed through a wire sieve, and pressed into pots, which should be covered with clarified butter. If raw game is used the following will keep for months : 32 units of mixed game in collops, 8 units of streaky bacon. Fry together lightly, add thyme or mixed herbs (a strong seasoning), 1 dove of garli’c, 5 cloves, 1 blade of mace, J unit peppercorn.s, ^ unit salt, a little cayenne, and 5 units of sherry
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Cook this with the app: pantry check, scaling, and the assistant.