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Beef Sausages
From Consult me, 1902
Serves 8
Skins may be dispensed with for a different preparation.
Presented as published in 1902. 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
664Calories
26 gProtein
2 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein26 g
Carbohydrates2.5 g
Fiber1.6 g
Sugars0.5 g
Total Fat62 g
Saturated Fat33 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol113 mg
Sodium375 mg
Potassium417 mg
Calcium40 mg
Iron2.8 mg
Magnesium27 mg
Phosphorus245 mg
Zinc6.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C16 mg
Vitamin A2.4 mcg
Vitamin E1.1 mg
Vitamin K8.6 mcg
Vitamin B60.7 mg
Vitamin B123.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.5 mg
Folate8.9 mcg
Choline74 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 53. The excerpt below is the record exactly as published.
BEEF SAUSAGES.— Take 2 lbs. of nice lean tender beef, and one pound of beef suet. Cut and chop them fine. Mix powdered sage and sweet herbs with the meat. Season pretty high with pepper, salt, nutmeg, &c. ; also the finely shred rind of a small lemon
Cook this with the app: pantry check, scaling, and the assistant.