gluten-freedairy-freenut-free
Venison Soup
From Temperance cook book, 1887
Serves 4
Use inferior pieces of venison.
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
- three pounds of venison
- one pound of ham or salt pork
- one onion
- one head of celery
Method
Cut venison and vegetables, cover with water, and stew slowly for one hour.
Add boiling water, mace, and whole peppers, or cayenne if preferred.
Nutrition per serving
609Calories
99 gProtein
6 gCarbs
18 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 5. The excerpt below is the record exactly as published.
VENISON SOUP. Three pounds of venison. What are considered the inferior pieces will do. One pound of ham or salt pork, one onion, one head of celery
Cook this with the app: pantry check, scaling, and the assistant.