gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Venison, to Fry
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
444Calories
0 gProtein
115 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories444 kcal
Protein0.3 g
Carbohydrates115 g
Fiber0.7 g
Sugars114 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium37 mg
Calcium7.6 mg
Iron0.2 mg
Magnesium2.3 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 515. The excerpt below is the record exactly as published.
VENISON, to Fry.— Cut the meat into slices, and make a gravy of the bones ; fry it of a fight brown, and keep it hot before the fire ; put butter rolled in flour into the pan, and stir it till thick and brown ; add % lb. of loaf sugar powdered, with the gravy made from the bones, and some port wine. Let it be as thick as cream ; squeeze in a lemon
Cook this with the app: pantry check, scaling, and the assistant.