Baked Sausages
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
175Calories
9 gProtein
17 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories175 kcal
Protein8.8 g
Carbohydrates17 g
Sugars12 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium376 mg
Calcium301 mg
Iron0.4 mg
Magnesium31 mg
Phosphorus255 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate13 mcg
Choline43 mg
Water215 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 41. The excerpt below is the record exactly as published.
Baked Sausages. Stuffed Potatoes. Toasted Crackers. Cheese. Olives. Baked Sausages, — Make small cakes of sausage-meat, or prick the sausages, if you use those in skins, before putting them into the baking-pan. Bake until they are of a good brown. Take them out and thicken the fat left in the pan with a tablespoonful of flour, add a small cup of milk
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