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Venison Stew
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
835Calories
61 gProtein
141 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories835 kcal
Protein61 g
Carbohydrates141 g
Fiber2 g
Sugars103 g
Total Fat4.8 g
Saturated Fat2.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Cholesterol158 mg
Sodium174 mg
Potassium905 mg
Calcium26 mg
Iron8.6 mg
Magnesium72 mg
Phosphorus566 mg
Zinc7.3 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K3 mcg
Vitamin B61.6 mg
Vitamin B123.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)22 mg
Folate22 mcg
Choline247 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 129. The excerpt below is the record exactly as published.
one cup currant jelly, one cup sherry ; cook five minutes. Keep hot while cooking slice of venison steak in chafing dish eight minutes. Serve sauce with venison. Venison Stew Cut one slice venison steak
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