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Venison Pie
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Pour gravy made from bones into the pie before serving.
Presented as published in 1885. 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
704Calories
105 gProtein
9 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories704 kcal
Protein105 g
Carbohydrates8.5 g
Fiber0.2 g
Sugars0.7 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat3.2 g
Cholesterol386 mg
Sodium298 mg
Potassium1599 mg
Calcium33 mg
Iron16 mg
Magnesium120 mg
Phosphorus951 mg
Zinc9.7 mg
Copper1.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K7.2 mcg
Vitamin B61.7 mg
Vitamin B1229 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.2 mg
Niacin (B3)30 mg
Folate27 mcg
Choline7.4 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 168. The excerpt below is the record exactly as published.
VENISON PIE. Make a good plain pastry as directed in the preceding recipe, and line an earthen pudding-dish with it, a quarter of SIDE-DISHES {EJVTJ?£ES). 30I an inch thick. Chop very fine enough beef-suet to make a quarter-inch layer next the crust, at the bottom and top of the pie. Cut the venison from the bones, and divide it in pieces about an inch square ; season it rather highly with salt, pepper, and ground cloves, and lay it in the dish ; pour over it a glass of red wine for every two pounds of venison
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Cook this with the app: pantry check, scaling, and the assistant.