Venison Puffs
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. 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
50Calories
3 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein3.2 g
Carbohydrates9.5 g
Fiber0.1 g
Sugars6.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.8 mg
Potassium6.8 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline1.3 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 34. The excerpt below is the record exactly as published.
Venison Puffs. Cut some cold venison into very thin shavings, mix a tablespoonful of red currant jelly with some rich brown sauce, and put on the venison pieces. Have ready some light puff paste, roll it out thin and divide it in pieces, put some of the meat in each, and form them into puffs. Brush with white of egg
Cook this with the app: pantry check, scaling, and the assistant.