Batter Sausage

Name: Batter Sausage
Ingredients: 3 eggs; 1.5 pints of milk; 1 teaspoon of salt; 1 teaspoon of baking powder; full cup of flour

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

1114Calories

56 gProtein

133 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1114 kcal

Protein56 g

Carbohydrates133 g

Fiber0 g

Sugars36 g

Total Fat40 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol646 mg

Sodium3297 mg

Potassium1475 mg

Calcium1269 mg

Iron10 mg

Magnesium140 mg

Phosphorus1268 mg

Zinc5.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A474 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2.2 mg

Niacin (B3)9.3 mg

Folate271 mcg

Choline571 mg

Caffeine0 mg

Water771 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 6. The excerpt below is the record exactly as published.

BATTER SAUSAGE. 3 eggs, IX pints of milk, 1 teaspoon of salt, 1 teaspoon of baking powder, full cup of flour

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