Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
111
Calories
1g
Protein
1g
Fat
19g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 1 cup of sugar
- 1/2 cup of vinegar
- 1 teaspoonful of nutmeg
- 12 pounds
- 2 teacups of tomatoes
- 1/2 teacup of wine
Directions
1
[12 pounds.]
2
Take the top skin off. Take portion of fat out, skewer it pretty round; let it cook 3/4 of an hour; cut it down in the back, take out the fillets, slice them, pepper and salt them, and put them back. Make a sauce of 1 cup of sugar, 1/2 cup of vinegar, 2 teacups of tomatoes, the essence out of the venison, 1 teaspoonful of nutmeg, 1/2 teacup of wine. Serve it with the venison. Make potato croquettes to put around the dish.
By Margaret Brown ·
Recipe sourced from
gutenberg