dairy-freenut-freesoy-freefish-freeshellfish-free
Breaded Sausages
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Ensure sausages are dry before dipping.
Presented as published in 1880. 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
179Calories
8 gProtein
20 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein8.1 g
Carbohydrates20 g
Fiber1.2 g
Sugars1.9 g
Total Fat7.3 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol60 mg
Sodium354 mg
Potassium128 mg
Calcium58 mg
Iron1.7 mg
Magnesium16 mg
Phosphorus94 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate35 mcg
Choline51 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 174. The excerpt below is the record exactly as published.
Breaded Sausages. Wipe the sausages dry. Dip them in beaten egg and bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.