American
Baked Sausage with Apples
From Standard Paper-Bag Cookery, 1912
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
Nutrition per serving
1642Calories
71 gProtein
96 gCarbs
113 gFat
Full nutrition (34 nutrients)
Calories1642 kcal
Protein71 g
Carbohydrates96 g
Fiber9.4 g
Sugars77 g
Total Fat113 g
Saturated Fat34 g
Monounsaturated Fat44 g
Polyunsaturated Fat20 g
Omega-30.6 g
Cholesterol315 mg
Sodium3326 mg
Potassium2030 mg
Calcium72 mg
Iron5.1 mg
Magnesium96 mg
Phosphorus678 mg
Zinc9.4 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D6.3 mcg
Vitamin C29 mg
Vitamin A136 mcg
Vitamin E4.8 mg
Vitamin K5.7 mcg
Vitamin B61 mg
Vitamin B124.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)25 mg
Folate9 mcg
Choline261 mg
Caffeine0 mg
Water879 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 31. The excerpt below is the record exactly as published.
Baked Sausage With Apples.— Put links of sau- sage or sausage cakes in greased bag, and surround with well flavored apples cored and cut in halves
Cook this with the app: pantry check, scaling, and the assistant.