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Venison Sauce
From A guide to modern cookery, 1909
Serves 4
Serve with big ground-game.
Presented as published in 1909. 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
79Calories
0 gProtein
5 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories79 kcal
Protein0.4 g
Carbohydrates5.1 g
Fiber0.1 g
Sugars3.2 g
Total Fat6.5 g
Saturated Fat3.7 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0 g
Cholesterol19 mg
Sodium5.7 mg
Potassium21 mg
Calcium12 mg
Iron0 mg
Magnesium1.5 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.6 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 25. The excerpt below is the record exactly as published.
VENISON SAUCE Prepare a Poivrade sauce for game, as explained in No. 50. Finish this sauce with two tablespoonfuls of red-currant jelly
Cook this with the app: pantry check, scaling, and the assistant.