Bracebridge Sausage

Name: Bracebridge Sausage
Ingredients: Forty pounds meat; one and-a-half ounces sage; four ounces sugar; six ounces salt; two ounces black pepper; half ounce red pepper; a small box of Bell’s Poultry Seasoning

From Popular cook book, 1899

Presented as published in 1899. 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

717Calories

11 gProtein

176 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories717 kcal

Protein11 g

Carbohydrates176 g

Fiber32 g

Sugars114 g

Total Fat7.7 g

Saturated Fat3.8 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol0 mg

Sodium66015 mg

Potassium1255 mg

Calcium996 mg

Iron18 mg

Magnesium283 mg

Phosphorus132 mg

Zinc2.9 mg

Copper1.1 mg

Manganese8.8 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A141 mcg

Vitamin E3.8 mg

Vitamin K820 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate133 mcg

Choline25 mg

Caffeine0 mg

Water24 g

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 7. The excerpt below is the record exactly as published.

BRACEBRIDGE SAUSAGE—GOV. CARR. Forty pounds meat, one and-a-half ounces sage, four ounces sugar, six ounces salt, two ounces black pepper, half ounce red pepper, a small box of Bell’s Poultry Seasoning

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