Venison Chops with Currant Jelly Sauce
From French dishes for American tables, 1886
Presented as published in 1886. 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
214Calories
4 gProtein
53 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories214 kcal
Protein3.6 g
Carbohydrates53 g
Fiber3.9 g
Sugars26 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1167 mg
Potassium927 mg
Calcium45 mg
Iron8.6 mg
Magnesium49 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A120 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate35 mcg
Choline5.2 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 55. The excerpt below is the record exactly as published.
Venison Chops, with Currant Jelly Sauce. Broil eight venison chops for about six to seven minutes. Put in a saucepan nearly half a pint of Spanish sauce (Art. 80) and the eighth of a pint of currant jelly
Cook this with the app: pantry check, scaling, and the assistant.