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Venison Sauce
From Miss Parloa's kitchen companion, 1887
Serves 6
Presented as published in 1887. 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
68Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories68 kcal
Protein1.2 g
Carbohydrates12 g
Fiber1.2 g
Sugars4.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium387 mg
Potassium334 mg
Calcium16 mg
Iron2.9 mg
Magnesium19 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A40 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate12 mcg
Choline2.2 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 242. The excerpt below is the record exactly as published.
Venison Sauce. Put into a stew-pan one pint of Spanish sauce, four table-spoonfuls of currant jelly, one of lemon juice, and one gill of port wine
Cook this with the app: pantry check, scaling, and the assistant.