Americanbreakfast
Breakfast Sausage
From Manual for army cooks, 1896
Serve plain.
Presented as published in 1896. 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
1680Calories
288 gProtein
6 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories1680 kcal
Protein288 g
Carbohydrates5.6 g
Fiber0.3 g
Sugars0 g
Total Fat56 g
Saturated Fat17 g
Monounsaturated Fat21 g
Polyunsaturated Fat7.4 g
Omega-30.2 g
Cholesterol771 mg
Sodium3132 mg
Potassium3773 mg
Calcium194 mg
Iron10 mg
Magnesium230 mg
Phosphorus2368 mg
Zinc24 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0.2 mg
Vitamin A2.1 mcg
Vitamin E3.7 mg
Vitamin K12 mcg
Vitamin B65.7 mg
Vitamin B127.5 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)3.9 mg
Niacin (B3)93 mg
Folate29 mcg
Choline864 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 44. The excerpt below is the record exactly as published.
BREAKFAST SAUSAGE. 2 pounds lean pork. 1 teaspoonful salt. 1 teaspoonful powdered 1 salt spoonful black pep
Cook this with the app: pantry check, scaling, and the assistant.