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Venison with Currant Jelly
From Lowney's cook book, 1907
Serves 2
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
476Calories
31 gProtein
78 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories476 kcal
Protein31 g
Carbohydrates78 g
Fiber1 g
Sugars53 g
Total Fat13 g
Saturated Fat1.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol110 mg
Sodium1116 mg
Potassium558 mg
Calcium26 mg
Iron4.8 mg
Magnesium48 mg
Phosphorus303 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate12 mcg
Choline129 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 2 servings.
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.
Venison with Currant Jelly- Melt two tablespoons butter ; add one quarter teaspoon salt, few grains cayenne, one tablespoon lemon juice, one cup currant jelly, one cup sherry ; cook five minutes. Keep hot while cooking slice of venison steak
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