Baked Sausage with Toast

Name: Baked Sausage with Toast
Ingredients: a half dozen link sausages; slices of bread; a half cup of good brown sauce; a few mushrooms if desired

From Standard Paper-Bag Cookery, 1912

Serve with sauce and minced parsley.

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

2026Calories

99 gProtein

98 gCarbs

137 gFat

Full nutrition (34 nutrients)

Calories2026 kcal

Protein99 g

Carbohydrates98 g

Fiber5.9 g

Sugars14 g

Total Fat137 g

Saturated Fat36 g

Monounsaturated Fat46 g

Polyunsaturated Fat23 g

Omega-30.9 g

Cholesterol315 mg

Sodium5358 mg

Potassium2005 mg

Calcium436 mg

Iron12 mg

Magnesium142 mg

Phosphorus945 mg

Zinc12 mg

Copper0.6 mg

Manganese1.4 mg

Vitamin D6.3 mcg

Vitamin C21 mg

Vitamin A122 mcg

Vitamin E4.5 mg

Vitamin K1.4 mcg

Vitamin B61.3 mg

Vitamin B124.1 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)36 mg

Folate53 mcg

Choline236 mg

Caffeine0 mg

Water380 g

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 With Toast.— Put a half dozen link sausages in a well-greased bag, separating them by as many slices of bread cut the same height. Add a half cup of good brown sauce and a few mushrooms if desired

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