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Blood Sausage

Name: Blood Sausage
Yield: 10 servings
Ingredients: half a pound of partially boiled rice; a pound of fat pork; half a pound of melted lard; a quarter of a pint of bread crumbs; a dessert-spoonful of finely-chopped sage; a little parsley; cayenne; black pepper

From Recipes for the million, 1891

Serves 10

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

494Calories

4 gProtein

4 gCarbs

51 gFat

Full nutrition (33 nutrients)

Calories494 kcal

Protein4.2 g

Carbohydrates3.9 g

Fiber0.3 g

Sugars0.3 g

Total Fat51 g

Saturated Fat19 g

Monounsaturated Fat24 g

Polyunsaturated Fat5.6 g

Cholesterol61 mg

Sodium323 mg

Potassium86 mg

Calcium15 mg

Iron0.6 mg

Magnesium6.7 mg

Phosphorus82 mg

Zinc0.7 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A0.2 mcg

Vitamin E0.1 mg

Vitamin K1.6 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate6.9 mcg

Choline12 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 20. The excerpt below is the record exactly as published.

half a pound of partially boiled rice, and stir it until it is cold, then add a little more rice boiled in milk. Chop up a pound of fat pork and add it to the blood and rice with half a pound of melted lard, a quarter of a pint of bread crumbs, a dessert-spoonful of finely-chopped sage or a couple of shalots, a little parsley, cayenne and black pepper

Cook this with the app: pantry check, scaling, and the assistant.