Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Venison | 100g cooked | 158 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of venison steak into small dice
- one tablespoon of flour
- two cups of water
- one pint of bread crumbs
- a tablespoonful of whole allspice
- a teaspoon of brown sugar
- half done turn it over
- one-half teacup of tomato catsup
- half teacup of black molasses
- salt
- pepper
Directions
Cut one pound of venison steak into small dice, throw into pan with hot lard and fry brown, add one tablespoon of flour
.WILLIAMS PUBLIC LIBRARY ASSOCIATION 173
to thicken and two cups of water. Salt and pepper and add teaspoon of ground chili. — A. Willson, Williams, Ariz.
SADDLE OF VENISON. '
Put the venison on to bake, with the side which is upper- most when it comes to the table placed next to the pan. Make the following- dressing and use as described : Season one pint of bread crumbs with salt and pepper. When the meat is about half done turn it over and make gashes on either side of the bone and stuff with the dressing. Pour over the roast one-half teacup of tomato catsup and a half teacup of black molasses, stir a tablespoonful of whole allspice and a teaspoon of brown sugar, pour this over the 'meat, then sprinkle bread crumbs over the top, bake slowly, keep well basted until done. Serve with little dots of jelly over top of roast. — Mrs. K. W. Williams, Cynthiana, Ky.