Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
408
Calories
57g
Protein
17g
Fat
2g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Venison | 100g cooked | 158 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 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
- six pounds of fresh-killed venison
- two pounds of fresh fat pork
- six tea-spoonfuls of sage leaves
- sage
- salt
- black pepper
Directions
1
To six pounds of fresh-killed venison, allow two pounds of fresh fat pork. Chop the meat and mince it very fine. Add six tea-spoonfuls of sage leaves, dried and powdered, the same quantity of salt, and the same of ground black pepper. Having mixed the whole thoroughly, pack it down hard in stone jars, and keep it well covered in a cool dry place.
2
When wanted for use, make it into small flat cakes, and fry them.
3
POULTRY, GAME, &c.
By Eliza Leslie ·
Recipe sourced from
gutenberg