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Venison Pie d'Americain

Name: Venison Pie d'Americain
Yield: 4 servings
Ingredients: three pounds of venison; an ounce of butter; one tablespoonful of flour; a quart of white broth; six small glazed white onions; two pinches of salt; one pinch of pepper; the third of a pinch of nutmeg

From The thorough good cook, 1895

Serves 4

Presented as published in 1895. 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

431Calories

79 gProtein

5 gCarbs

14 gFat

Full nutrition (31 nutrients)

Calories431 kcal

Protein79 g

Carbohydrates5 g

Fiber0.5 g

Sugars2.6 g

Total Fat14 g

Saturated Fat3.2 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat1.6 g

Cholesterol306 mg

Sodium175 mg

Potassium1149 mg

Calcium28 mg

Iron12 mg

Magnesium83 mg

Phosphorus704 mg

Zinc7.2 mg

Copper0.9 mg

Manganese0.2 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K3.7 mcg

Vitamin B61.3 mg

Vitamin B1221 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.6 mg

Niacin (B3)22 mg

Folate17 mcg

Caffeine0 mg

Water293 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 125. The excerpt below is the record exactly as published.

three pounds of venison cut into small squares ; place them in a saucepan with an ounce of butter ; brown them well for six minutes, then add one tablespoonful of flour; stir well, and moisten with a quart of white broth; throw in six small glazed white onions, [a bouquet, two pinches 216 THE THOROUGH OOOD COOK. of salt, one pinch of pepper, and the third of a pinch of nutmeg

Cook this with the app: pantry check, scaling, and the assistant.