dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Venison Stew
From Cookery for every household, 1914
Serves 3
Sufficient for 5 or 6 persons.
Presented as published in 1914. 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
660Calories
70 gProtein
10 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein70 g
Carbohydrates10 g
Fiber0.2 g
Sugars4.3 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.6 g
Cholesterol284 mg
Sodium200 mg
Potassium981 mg
Calcium18 mg
Iron11 mg
Magnesium72 mg
Phosphorus618 mg
Zinc6.4 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C0.3 mg
Vitamin A0.1 mcg
Vitamin E0.8 mg
Vitamin K3.4 mcg
Vitamin B61.1 mg
Vitamin B1219 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)20 mg
Folate22 mcg
Choline13 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 480. The excerpt below is the record exactly as published.
Venison Stew 2 lbs. venison. 3 oz. bacon fat or dripping 2 table -sps. flour. Seasoning. 2 table-sps. chopped onion. Rind of lemon. 2 table-sps. vinegar. 1 pt. hot stock or water. 1 table-sp. red-currant jelly
Cook this with the app: pantry check, scaling, and the assistant.