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Venison Cutlets
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Lay in a chafing-dish, pour in the gravy having added to it a little sauce, currant jelly, half a glass of wine, and flour thickening. Let all stand in hot place five minutes before serving.
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
544Calories
104 gProtein
0 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories544 kcal
Protein104 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat4.3 g
Monounsaturated Fat3 g
Polyunsaturated Fat2.1 g
Cholesterol386 mg
Sodium235 mg
Potassium1444 mg
Calcium26 mg
Iron15 mg
Magnesium106 mg
Phosphorus916 mg
Zinc9.5 mg
Copper1.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K5 mcg
Vitamin B61.7 mg
Vitamin B1229 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.2 mg
Niacin (B3)29 mg
Folate18 mcg
Choline0 mg
Caffeine0 mg
Water452 g
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.
Venison Cutlets. — Trim your cutlets nicel)^ using the trimmings to make gravy, in the proportion of half a pound to a cup of THE MODEL COOK BOOK 25 water. Put in bones, fat, etc.. and let stew in a saucepan while you prepare the cutlets. When the gravj^ has stewed an hour, strain and let it cool. Lay the cutlets in a saucepan, with a little onion to each. Also a little minced th3ane and parsley, pepper, and ver\^ little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.