Beef Sausages
From Home dissertations, 1891
These sausages can be eaten raw or broiled.
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
7718Calories
714 gProtein
8 gCarbs
534 gFat
Full nutrition (34 nutrients)
Calories7718 kcal
Protein714 g
Carbohydrates8.5 g
Fiber0.8 g
Sugars3.2 g
Total Fat534 g
Saturated Fat189 g
Monounsaturated Fat237 g
Polyunsaturated Fat62 g
Omega-32.2 g
Cholesterol2395 mg
Sodium8609 mg
Potassium10941 mg
Calcium435 mg
Iron62 mg
Magnesium662 mg
Phosphorus7112 mg
Zinc156 mg
Copper2.5 mg
Manganese0.3 mg
Vitamin D6.4 mcg
Vitamin C3 mg
Vitamin A127 mcg
Vitamin E8.8 mg
Vitamin K38 mcg
Vitamin B617 mg
Vitamin B1275 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)6.3 mg
Niacin (B3)187 mg
Folate136 mcg
Choline2107 mg
Caffeine0 mg
Water2353 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 100. The excerpt below is the record exactly as published.
BEEF SAUSAGES. Mince six pounds of rump beef and two pounds of bacon very fine; pound them; mix well with six or eight cloves of garlic
Cook this with the app: pantry check, scaling, and the assistant.