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Beef Sausages (Home Made)
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost for this quantity, about 3s. Sufficient for four or five persons.
Presented as published in 1892. 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
460Calories
65 gProtein
1 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein65 g
Carbohydrates0.8 g
Fiber0.3 g
Sugars0 g
Total Fat22 g
Saturated Fat8.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol200 mg
Sodium200 mg
Potassium1026 mg
Calcium53 mg
Iron6.7 mg
Magnesium63 mg
Phosphorus624 mg
Zinc16 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C1.1 mg
Vitamin A5 mcg
Vitamin E0.6 mg
Vitamin K8.2 mcg
Vitamin B61.7 mg
Vitamin B127.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate16 mcg
Choline186 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 229. The excerpt below is the record exactly as published.
Beef Sausages (Home Made).— Remove all the skin and giistle from two pounds of lean beef, and mince it very finely with one pound and a half of good fresh suet ; add, as a seasoning, one tea-spoonful of powdered sagp, the same of thj-me and allspice, with salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.