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Beef Sausage
From The new practical housekeeping, 1890
Serves 12
A meat chopper is recommended for ease.
Presented as published in 1890. 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
655Calories
25 gProtein
0 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein25 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat62 g
Saturated Fat33 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol113 mg
Sodium79 mg
Potassium389 mg
Calcium17 mg
Iron2.5 mg
Magnesium23 mg
Phosphorus242 mg
Zinc6.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E1.1 mg
Vitamin K3.6 mcg
Vitamin B60.6 mg
Vitamin B123.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.4 mg
Folate6.2 mcg
Choline73 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 564. The excerpt below is the record exactly as published.
Beef Sauiaget. — Chop very fine three pounds very lean beet with a pound and a half suet. Season with powdered sage, allspice, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.