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Venison Pie
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
896Calories
29 gProtein
187 gCarbs
4 gFat
Full nutrition (31 nutrients)
Calories896 kcal
Protein29 g
Carbohydrates187 g
Fiber0 g
Sugars3.9 g
Total Fat3.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium11 mg
Potassium664 mg
Calcium58 mg
Iron13 mg
Magnesium76 mg
Phosphorus294 mg
Zinc2.1 mg
Copper0.5 mg
Manganese2 mg
Vitamin C9.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)16 mg
Folate363 mcg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 247. The excerpt below is the record exactly as published.
VENISON PIE. — Stew gently until tender some small pieces of fresh venison and some slices of sweet potato; season with salt and pepper. Put into a baking-dish and cover with a paste made from the drippings from a roast of venison, allowing Yz lb. of f?it to 1 lb. of flour
Cook this with the app: pantry check, scaling, and the assistant.