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Venison Steak
From Miss Parloa's kitchen companion, 1887
Serves 1
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
311Calories
60 gProtein
3 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories311 kcal
Protein60 g
Carbohydrates2.9 g
Fiber0 g
Sugars2.1 g
Total Fat4.8 g
Saturated Fat2.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Cholesterol158 mg
Sodium115 mg
Potassium798 mg
Calcium12 mg
Iron8.2 mg
Magnesium60 mg
Phosphorus554 mg
Zinc7.3 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K2.4 mcg
Vitamin B61.5 mg
Vitamin B123.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)22 mg
Folate18 mcg
Choline226 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 452. The excerpt below is the record exactly as published.
Venison Steak. Cut a piece of steak three inches square and three- quarters of an inch thick. Cook it for seven minutes, 856 MISS PARLOA'S KITCHEN COMPANION. treating it in every particular the same as beefsteak. Serve with the steak a teaspoonful of currant jelly
Cook this with the app: pantry check, scaling, and the assistant.