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Venison Cutlets
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve with currant jelly sauce or port sauce.
Presented as published in 1887. 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
32Calories
3 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein2.9 g
Carbohydrates4.4 g
Fiber0.1 g
Sugars3.2 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium8.3 mg
Potassium43 mg
Calcium1.1 mg
Iron0.4 mg
Magnesium3.3 mg
Phosphorus26 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate0.6 mcg
Choline0.6 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 157. The excerpt below is the record exactly as published.
Venison Cutlets. Cut the cutlets from either the ribs or a loin of veni- son, having them about an inch thick. Wipe carefully, and season with salt and pepper. Now dip them in melted butter, and dredge thickly with flour. Broil over a clear fire for ten minutes, turning constantly. Arrange on a hot dish, and season with salt, pepper, and butter. Serve currant jelly with them
Cook this with the app: pantry check, scaling, and the assistant.