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Beef Sausages
From The Cook County cook book, 1912
Serves 12
Best served hot.
Presented as published in 1912. 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
484Calories
26 gProtein
0 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein26 g
Carbohydrates0.1 g
Fiber0.1 g
Sugars0 g
Total Fat42 g
Saturated Fat22 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol96 mg
Sodium940 mg
Potassium357 mg
Calcium23 mg
Iron2.3 mg
Magnesium25 mg
Phosphorus225 mg
Zinc5.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A2.1 mcg
Vitamin E0.9 mg
Vitamin K3.9 mcg
Vitamin B60.7 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.3 mg
Folate11 mcg
Choline86 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 218. The excerpt below is the record exactly as published.
BEEF SAUSAGES.-^Chop 3 lbs. of raw beef and 1 lb. of beef suet very fine; add 1 pt. of cold water, 1^/^ tablespoons of salt. 1/5 of a teaspoon of cayenne, 3^ teaspoonful of white pepper, and 1 full teaspoon of sage
Cook this with the app: pantry check, scaling, and the assistant.