Beef Sausages
From The "Queen" cookery books: Pickles and Preserves, 1902
These sausages may be tough if not made with good lean beef.
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
2984Calories
104 gProtein
82 gCarbs
248 gFat
Full nutrition (34 nutrients)
Calories2984 kcal
Protein104 g
Carbohydrates82 g
Fiber5.1 g
Sugars7 g
Total Fat248 g
Saturated Fat131 g
Monounsaturated Fat86 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol416 mg
Sodium1108 mg
Potassium1588 mg
Calcium268 mg
Iron14 mg
Magnesium130 mg
Phosphorus1039 mg
Zinc23 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A4 mcg
Vitamin E4.2 mg
Vitamin K21 mcg
Vitamin B62.4 mg
Vitamin B1211 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)30 mg
Folate143 mcg
Choline273 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 80. The excerpt below is the record exactly as published.
Beef Sausages. — These are generally made of the scraps and trimmings left over after cutting up joints, and are consequently apt to be tough and hard, but they will be found excellent if good lean beef, free from gristle and sinew, be used, the best proportions being 14oz. lean beef to 8oz. to lOoz beef fat or suet, and 4oz. to 6oz. of breadcrumbs, seasoning rather highly with salt, black pepper, and cayenne. Some people add a little finely minced shallot and a tiny pinch of saltpetre
Cook this with the app: pantry check, scaling, and the assistant.