FoodNet

Aberdeen Sausage

From Evans' recipe cookery book, 1900
Presented as published in 1900. 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

1061Calories
102 gProtein
112 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1061 kcal
Protein102 g
Carbohydrates112 g
Fiber4.6 g
Sugars54 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol413 mg
Sodium6669 mg
Potassium1775 mg
Calcium221 mg
Iron8.8 mg
Magnesium143 mg
Phosphorus1553 mg
Zinc10 mg
Copper1.4 mg
Manganese1.2 mg
Vitamin D4.2 mcg
Vitamin C0.1 mg
Vitamin A135 mcg
Vitamin E1.8 mg
Vitamin K9.6 mcg
Vitamin B62.1 mg
Vitamin B122.4 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)34 mg
Folate126 mcg
Choline487 mg
Caffeine0 mg
Water337 g

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 13. The excerpt below is the record exactly as published.

Lb. Smoked Ham. 2 Eggs. \ Teaspoonful Mixed Spice i Breakfastcupful of Bread¬ crumbs. i Tablespoonful Chopped Parsley. Pepper and Salt to taste. Method. Remove the skin and fat ; put the steak and bacon through the mincing machine ; add the bread crumbs, spice and parsley ; mix thoroughly ; add the beaten eggs, pepper and salt. Make into a roll on a floured board ; tie in a floured cloth as for roley-poley ; sew down the side with cotton ; place in boiling water and simmer for an hour and a half. Take out and roll again in the cloth ; leave till cool ; brush over with glaze and garnish with fresh salad or tomato. ^ To make glaze. — Dissolve a quarter of an ounce of gelatine in a teacupful of water ; add one teaspoonful of any beef extract ; brush over with egg-brush. 79 ABERDEEN SAUSAGE. Ingredients. \ Lb. Steak. i Lb. Smoked Ham. | Teaspoonful Dry Mustard. A Pinch of Sugar. i Egg. 3 Ozs. Bread Crumbs, i Teaspoonful Pepper. J Teaspoonful Salt. A Little Grated Nutmeg. Method. Mince the raw steak and ham finely through a mincing machine • add bread crumbs and seasoning ; beat egg well and mix in ; make into a thick roll and tie in well-floured cloth ; boil for two hours ; when boiled, roll in bread crumbs and stand till cold. 8o SAUSAGE MEAT. Ingredients, 2 Lbs. Pork. J Nutmeg (Grated). 1 Teaspoonful Marjoram. 2 Teaspoonfuls Salt. J Lb. Bread Crumbs. 6 Sage Leaves. | Teaspoonful Lemon Thyme, i Teaspoonful Pepper.
Read the full page as publishedCollapse the page

Cook this with the app: pantry check, scaling, and the assistant.