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Stewed Venison Shoulder
From Cassell's dictionary of cookery, 1892
Serves 1
Cooking time is three to four hours depending on size.
Presented as published in 1892. 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
24Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein0.2 g
Carbohydrates5.3 g
Fiber0.5 g
Sugars4.3 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14000 mg
Potassium30 mg
Calcium13 mg
Iron0.3 mg
Magnesium3.5 mg
Phosphorus4.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A24 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline0.6 mg
Caffeine0 mg
Water0.2 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2209. The excerpt below is the record exactly as published.
two table-spoonfuls of salt, half a tea-spoonful of cayenne, half a tea-spoonful of pounded mace, and a tea-spoonful of powdered white sugar
Cook this with the app: pantry check, scaling, and the assistant.