Baked Sausages
From The school kitchen textbook, 1915
Optionally add quartered apples to cook in the fat.
Presented as published in 1915. 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 The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 78. The excerpt below is the record exactly as published.
Baked Sausages There is much spattering of fat when sausages are cooked on top of the stove, and it saves work to bake them; if watched they are less likely to be hard and dry. Pour boil- ing water over them and let them stand five minutes, drain and put on a granite plate
Cook this with the app: pantry check, scaling, and the assistant.