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Venison Soup

Name: Venison Soup
Yield: 4 servings
Ingredients: three pounds of venison; one pound of ham or salt pork; one onion; one head of celery

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

Method

Nutrition per serving

609Calories

99 gProtein

6 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories609 kcal

Protein99 g

Carbohydrates6.4 g

Fiber0.6 g

Sugars1.6 g

Total Fat18 g

Saturated Fat6.3 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat2.7 g

Cholesterol349 mg

Sodium1636 mg

Potassium1500 mg

Calcium38 mg

Iron13 mg

Magnesium103 mg

Phosphorus968 mg

Zinc9.5 mg

Copper1 mg

Manganese0.2 mg

Vitamin D0.7 mcg

Vitamin C2.8 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K3.9 mcg

Vitamin B61.7 mg

Vitamin B1222 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.9 mg

Niacin (B3)27 mg

Folate24 mcg

Choline82 mg

Caffeine0 mg

Water369 g

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.