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Roast Venison
From Lowney's 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (31 nutrients)
Calories5 kcal
Protein1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol3.5 mg
Sodium2.1 mg
Potassium13 mg
Calcium0.2 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus8.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.2 mcg
Caffeine0 mg
Water3.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 39. The excerpt below is the record exactly as published.
Roast Venison Lard a saddle of venison, sprinkle with salt and pepper, dredge with flour. Place in dripping pan and baste with melted butter. Allow ten minutes to the pound for roast- ing
Cook this with the app: pantry check, scaling, and the assistant.