Venison Sausages
From Camp cookery (Kephart), 1910
Very good.
Presented as published in 1910. 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
65Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein2.7 g
Carbohydrates16 g
Fiber6.6 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium5.1 mg
Potassium340 mg
Calcium122 mg
Iron2.6 mg
Magnesium46 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A8.8 mcg
Vitamin E0.3 mg
Vitamin K53 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.2 mcg
Choline3.1 mg
Caffeine0 mg
Water3.2 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 32. The excerpt below is the record exactly as published.
Venison Sausages. — Utilize the tougher parts of the deer, or other game, by mincing the raw meat with half as much salt pork, season with pepper
Cook this with the app: pantry check, scaling, and the assistant.