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Spiced Venison
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Presented as published in 1913. 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
758Calories
3 gProtein
13 gCarbs
79 gFat
Full nutrition (33 nutrients)
Calories758 kcal
Protein3.5 g
Carbohydrates13 g
Fiber2.7 g
Sugars5.1 g
Total Fat79 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol7.1 mg
Sodium12 mg
Potassium232 mg
Calcium39 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A9.5 mcg
Vitamin E0.1 mg
Vitamin K33 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate26 mcg
Choline8.1 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 141. The excerpt below is the record exactly as published.
Spiced Venison Black Currant Jelly © Creamed Turnips Grilled Sweet Potatoes Escarole Salad, Cheese Dressing Peach Gateau Coffee *Spiced Venison—Rub a piece of venison with salt, pepper, vinegar, cloves, and allspice; then put into baking pan. Pour over 1 cup melted Crisco, add 2 sliced onions, sprig of thyme, 3 sprigs parsley
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