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Roast Leg of Venison
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
Time given is for a leg weighing about fifteen pounds.
Presented as published in 1880. 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
622Calories
20 gProtein
129 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein20 g
Carbohydrates129 g
Fiber0 g
Sugars0 g
Total Fat2.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol7.1 mg
Sodium14 mg
Potassium254 mg
Calcium37 mg
Iron9.7 mg
Magnesium48 mg
Phosphorus197 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate268 mcg
Choline0 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 71. The excerpt below is the record exactly as published.
Roast Leg" of Venison. Draw the dry skin from the meat, and wipe with a damp towel. Make a paste with one quart of flour and a generous pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.