Beach Sausages
From Delicate dishes, 1896
Presented as published in 1896. 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
2900Calories
222 gProtein
13 gCarbs
210 gFat
Full nutrition (33 nutrients)
Calories2900 kcal
Protein222 g
Carbohydrates13 g
Fiber0 g
Sugars3.1 g
Total Fat210 g
Saturated Fat79 g
Monounsaturated Fat92 g
Polyunsaturated Fat22 g
Cholesterol1137 mg
Sodium2581 mg
Potassium4003 mg
Calcium447 mg
Iron32 mg
Magnesium327 mg
Phosphorus2686 mg
Zinc226 mg
Copper15 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E6.6 mg
Vitamin K5 mcg
Vitamin B63.9 mg
Vitamin B1257 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)3.1 mg
Niacin (B3)78 mg
Folate157 mcg
Choline322 mg
Caffeine0 mg
Water1167 g
As published
This recipe was extracted from Delicate dishes (1896), page 23. The excerpt below is the record exactly as published.
BEACH SAUSAGES. Two pounds of veal, ^ pound of fat salt pork, chop- ped very fine. Add i pint of oysters and chop. Dredge in a little flour and pepper
Cook this with the app: pantry check, scaling, and the assistant.