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Roast Venison
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Make a gravy from its own drippings, having first removed the fat. Have meat platter very hot for venison and serve with currant jelly.
Presented as published in 1901. 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 The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 29. The excerpt below is the record exactly as published.
Roast Venison. — Wash and dry v.dth a cloth. Butter a sheet of white paper and put over the fat. Put in roasting pan with a little boiling water. Cover closely ; cook in a moderate!}^ hot oven for two or three hours. Baste occasionall3\ Twent}^ min- utes before it is done quicken the fire, remove lid and paper, dredge with flour, butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.