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Venison, Beef Potted in Imitation
From Cassell's dictionary of cookery, 1892
Serves 9
This recipe imitates venison.
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
653Calories
87 gProtein
2 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein87 g
Carbohydrates1.6 g
Fiber0 g
Sugars0.4 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol266 mg
Sodium269 mg
Potassium1402 mg
Calcium61 mg
Iron8.9 mg
Magnesium86 mg
Phosphorus841 mg
Zinc22 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A4 mcg
Vitamin E0.7 mg
Vitamin K5.6 mcg
Vitamin B62.2 mg
Vitamin B1210 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate21 mcg
Choline251 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2197. The excerpt below is the record exactly as published.
Venison, Beef Potted in Imitation of. — Put eight or ten pounds of lean beef into a deep dish, pour a pint of -wine over it, and let it lie for two days, se;isoning well with mace, pepper, salt, and a clove of garlic
Cook this with the app: pantry check, scaling, and the assistant.