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Venison Cutlets with Green Peas, a la Perigord
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
106Calories
4 gProtein
11 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories106 kcal
Protein4 g
Carbohydrates11 g
Fiber2.1 g
Sugars5.1 g
Total Fat5.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol26 mg
Sodium34 mg
Potassium304 mg
Calcium33 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A251 mcg
Vitamin E0.2 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate21 mcg
Choline10 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 362. The excerpt below is the record exactly as published.
Venison Cutlets with Green Peas, a la Perigord Cotelettes de Venaison aux Petits Pois, a la Perigord Cut the venison in chops, put in a pan with butter, half a cup wine, onions, carrots, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.