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Roast Leg of Venison
From Superior cook book, 1905
Serves 8
Presented as published in 1905. 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
349Calories
2 gProtein
0 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories349 kcal
Protein2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.4 g
Cholesterol27 mg
Sodium6.3 mg
Potassium38 mg
Calcium1 mg
Iron0.2 mg
Magnesium1.6 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.6 mcg
Choline6.5 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 10. The excerpt below is the record exactly as published.
Roast Leg of Venison. Take the hone out and lav meat open; sl,i>h the meat crosswise three or four times, not cuttin- throuLdi. then place in strips of -ali pork, roll u)) and skewer: place larue slice of salt pork
Cook this with the app: pantry check, scaling, and the assistant.