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Roast Venison
From Kirmess cook book, 1907
Serves 6
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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein0.3 g
Carbohydrates2.3 g
Fiber0.4 g
Sugars1.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium37 mg
Calcium5.8 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus7.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.8 mcg
Choline1.5 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 85. The excerpt below is the record exactly as published.
OAST VENISON Mrs. Hamilton Vreeland. Prepare venison as for ordinary roast, and cut deep gashes about two inches apart in which to lay strips of nice salt pork. A very little onion
Cook this with the app: pantry check, scaling, and the assistant.