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Cambridge Sausages

Name: Cambridge Sausages
Yield: 14 servings
Ingredients: 1 lb. pork fat; 1 lb. ham; 1 lb. veal; 1 lb. of beef suet; 1/2 lb. bread; the rind of half a lemon; a little salt; nutmeg; pepper; a few sage leaves

From The King's College Hospital book of cooking recipes, 1907

Serves 14

Miss Baxter

Presented as published in 1907. 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

621Calories

19 gProtein

9 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories621 kcal

Protein19 g

Carbohydrates8.6 g

Fiber0.8 g

Sugars1 g

Total Fat56 g

Saturated Fat26 g

Monounsaturated Fat21 g

Polyunsaturated Fat6 g

Omega-30.2 g

Cholesterol89 mg

Sodium614 mg

Potassium360 mg

Calcium51 mg

Iron1.2 mg

Magnesium21 mg

Phosphorus192 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.8 mcg

Vitamin C4.6 mg

Vitamin A8.5 mcg

Vitamin E0.8 mg

Vitamin K1.2 mcg

Vitamin B60.4 mg

Vitamin B121 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.9 mg

Folate6.3 mcg

Choline40 mg

Caffeine0 mg

Water64 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 18. The excerpt below is the record exactly as published.

Cambridge Sausages. lib. pork fat and ham, ilb. veal, ilb. of beef suet; to be well minced. Add Jib. bread, crumbled through a wire sieve, the rind of half a lemon well chopped, a little salt, nutmeg and pepper and a few sage leaves

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