Baked Sausage and Potato
From Standard Paper-Bag Cookery, 1912
Drippings can be used for cream gravy.
Presented as published in 1912. 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
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 32. The excerpt below is the record exactly as published.
Baked Sausage and Potato. — Get the best country sausage meat and mould into a little roll. Dust lightly with flour and put into a well greased bag. Peel enough potatoes to make a wall
Cook this with the app: pantry check, scaling, and the assistant.